Portuguese Chicken Soup with Lemon and Mint

Ingredients:

• 1 (1.8 - 2.2 kg) gutted chicken, cut into pieces
• 1 stalk celery, coarsely chopped
• 1 onion, coarsely chopped
• 3 cloves garlic, minced
• 4 sprigs of parsley
• 4 sprigs of mint
• 1/4 cup chopped mint
• 1/4 cup rice
• The rind of 2 lemons, cut into wide strips
• 1/4 tsp dried pepper flakes
• 4 liters of water or lightly salted chicken broth
• Juice of 1/2 lemon (2 tbsp)
• Salt and Cayenne pepper

Preparation:

1. Place the chicken, celery, onion, garlic, parsley, lemon zest, mint sprigs, and dried red pepper flakes in a large saucepan and cover with cold water or broth. Bring to a boil and skim off any foam. Reduce heat and simmer until tender, about 45 minutes.
2. Strain the broth through a fine sieve. Transfer the chicken to a platter and let cool. Remove the vegetables. Bring the broth to a boil and simmer over medium heat until slightly reduced and flavored, about 30 minutes. Add the rice and simmer until tender, about 20 minutes more.
3. Remove the meat from the bone and skin, shred the meat, and chop coarsely. Add the chicken to the broth and simmer for 3-4 minutes. Add lemon juice, mint, season with salt and pepper to taste, and cook for another 2-3 minutes.
   
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