Chicken Soup with Rice , Mint & Lemon

Prep :  20 minutes   Cook:  50 minutes      Makes 4 servings

2            quarts chicken stock or canned reduced-sodium chicken broth
1             whole chicken breast
1             large onion , coarsely chopped
Four 2-by-1/2-inch strips lemon zest
3             sprigs  fresh mint
2             sprigs parsley
1             sprig parsley
1             sprig  fresh thyme  or 1/2 teaspoon dried thyme  , crumbled
1             clove garlic  , minced
4             black peppercorns , crushed
1             cup cooked long grain rice
2              teaspoons lemon juice
1             teaspoon salt
1/4          cup chopped fresh mint
*** optional garnishes :
Lemon slices  and/or mint sprigs

1.           In a 4-quart  saucepan over high heat  , bring stock , chicken breast  , onion , zest , mint , parsley , thyme , garlic  and peppercorns  to a boil . Reduce heat to low  and simmer  , covered until  chicken is tender  -- about 30 to 35 minutes .
2.           With a slotted spoon  , transfer  chicken  to a cutting board  to cool . Strain soup  into a large  heatproof  bowl . discarding all solids.
3 .           Return soup  to the pan  , set over high heat  and boil  uncovered until  the soup has reduced  slightly --- about 10 minutes .
4.            Meanwhile , shred the chicken . Add to soup  along with the rice  , lemon juice  , salt  and chopped mint  . Heat about 2 minutes  more , ladle into soup bowls  and garnish with lemon slices  and mint if desired .