Chicken Soup with Rice, Mint and Lemon

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2 quarts canned reduced-sodium chicken broth 1 whole chicken breast
1 large yellow onion, coarsely chopped
4 2 by 1/2-inch strips lemon zest
4 sprigs fresh mint
2 sprigs parsley
1 sprig fresh thyme or 1/4 tsp. dried thyme, crumbled
1 clove garlic, minced
4 black peppercorns, crushed
1 cup cooked long-grain rice
1 to 2 tsps. lemon juice
1 tsp. salt
1/4 cup chopped fresh mint
Optional garnishes: lemon slices, mint sprigs

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 , 30 to 35 minutes. With a slotted spoon, transfer chicken breast to a cutting board to cool. Strain soup into a large heatproof bowl, discarding all solids. Return soup to the pan, set over high heat, and boil, uncovered, until the soup has reduced slightly -- about 10 minutes. 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. Makes 4 servings.

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