Prep time - 20 min.
Cook time - 50 min.
2 quarts canned reduced-sodium chicken broth
1 whole chicken breast
1 large yellow onion, coarsely chopped
4 - 2 x 1/2 inch strips of lemon zest
3 sprigs fresh mint
2 sprigs parsley
1 sprig fresh thyme (or 1/4 tsp. dried thyme, crumpled)
1 clove garlic, minced
4 black peppercorns, crushed
1 cup cooked long-grain rice
1 to 2 teaspoons lemon juice
1 tsp. salt
1/4 cup chopped fresh mint
Optional garnishes (but highly recommended for color and a gourmet touch):
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 the heat to low and simmer, covered, until chicken is tender (about 30 to 35 minutes.)
2. With a slotted spoon, transfer chicken breast to a cutting board to cool. Strain soup into a large 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 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. (The lemon and mint garnish add color and are a nice touch.)
Makes 4 servings.
1 Serving: Calories 237; Total Fat 4 g; Saturated Fat 1 g; Protein 21 g; Sodium 641 mg; Cholesterol 60 mg