Courtesy of PureZing

4 servings

INGREDIENTS:

1 whole organic, free-range chicken breast, unboned and split
1 large onion, sliced in 1/8ths
5 sprigs of fresh parsley
5 fresh mint leaves
5 large strips of lemon zest
6 cups organic, free-range chicken broth
1/3 cup orzo pasta, or small egg noodles
3 Tablespoons finely minced fresh mint leaves
Sea salt and freshly ground pepper
2 Tablespoons fresh lemon juice

DIRECTIONS:

In a large Dutch oven, add the chicken breast, stock, onion, parsley, mint leaves and strips of lemon zest. Simmer 35 minutes till almost done. Remove the chicken and cool. Remove meat and cut into thin julienne slices.

Strain the broth and return to the Dutch oven.

Bring stock to a boil and add the pasta and chopped mint. Season to taste with sea salt and grinds of fresh pepper. Cook till pasta is al dente.

Remove from heat and stir in lemon juice and chicken.
Serve in 4 bowls.