Ingredients
1 whole bone-in chicken breast, with skin1 onion, cut into thin wedges4 sprigs fresh parsley1/2 teaspoon lemon zest1 sprig fresh mint6 cups chicken stock1/3 cup thin egg noodles2 tablespoons chopped fresh mint leavessalt to taste1/4 teaspoon freshly ground white pepper
Directions
In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.
Remove the breast, cool, then strip off the meat and cut into a julienne.
Strain the broth, return to the pot, and bring to a boil. Add pasta and chopped mint. Season to
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