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 .
