Portuguese Minty Chicken Soup with Pasta and Lemon
(Canja)
-----------------------------------------------------------------
A clear, light Portuguese canja--excellent as a palate reconditioner. 
It was born in medieval Portugal, mixing as it does mint and lemon. 
Serve hot as a first course to 4-6 people.
-----------------------------------------------------------------

1 whole,        Unboned chicken breast, split 
1                   Onion, sliced in thin wedges 
4 sprigs        Parsley  
4 strips         Lemon zest, 2" x 1/2" 
1 sprig          Mint (fresh) 
6 cups          Chicken stock 
1/3 cup        Small pasta or fine egg noodles 
2 Tblsp        Fresh mint, chopped fine 
Salt and White Pepper
 
Garnish: 
Paper thin Lemon Slices, topped by a Mint Leaf

Method: 
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 taste with salt and white pepper. 
Heat until the pasta is cooked al dente. 
Remove from heat, stir in lemon juice and chicken julienne. 
Ladle into soup plates and top with lemon slice and mint leaf.