A refreshing taste of mint characterizes this creamy chicken soup, which is light but has plenty of tender chicken meat. Lemon peel and juice emphasizes the fresh flavor.
Preparation: 10 min.
Cooking: 15 min.
30 g [1 oz] light margarine
2 level tablespoons flour
1 liter [2 pt] chicken broth
1 1/2 dl [0,3 pt] skimmed milk
1/2 tsp finely grated lemon peel
1/2 tablespoon lemon juice
350 g [0,8 lb] raw chicken breast, without skin
and bones, cut into narrow strips
2 level tablespoons fresh mint leaves, finely chopped
Whole mint leaves for garnish
 Melt the margarine in a saucepan over low heat. Stir in the flour and allow to simmer under strong stirring for 3 minutes.
 Add one third of the chicken broth, a little at the time while stiring, then add the rest of the broth and the milk. Add lemon peel and lemon juice and boil up while stirring.
 Add the chicken meat under stirring, warm to the boiling point and simmer for 5-6 minutes until the chicken is cooked through. Sprinkle in the chopped mint and serve in hot soup plates with whole mint leaves as garnish.