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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe was found online & is included here to be taken with me on the Zaar World Tour 5. Ingredients:
1 chicken breast, bone-in, with skin |
1 onion, sliced into wedges |
4 sprigs fresh parsley |
1/2 teaspoon lemon zest |
1 sprig fresh mint |
6 cups chicken stock |
1/3 cup thin egg noodles |
2 tablespoons fresh mint leaves, chopped |
1 dash salt |
1/4 teaspoon white pepper |
1 tablespoon fresh lemon juice |
Directions:
1. In a large saucepan, add chicken breast, onion, parsley, zest & mint sprig, & simmer until done, about 35 minutes.
2. Remove the breast & let it cool before stripping off the meat & cutting it into a julienne.
3. Strain the broth, then return it to the ot & bring it to a boil. Add pasta & chopped mint, season to taste with salt & white pepper, then heat until pasta is cooked al dente.
4. Remove from heat, stir in lemon juice & julienned chicken. Ladle into soup bowls & ENJOY!
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