Portuguese Chicken Soup

Ingredients:

• 1 chicken, cut into pieces
• 1 stalk of celery, coarsely chopped
• 1 coarsely chopped onion
• 3 crushed cloves of garlic
• 4 sprigs of parsley
• 2 pieces of lemon zest
• 4 sprigs of mint
• 1/4 tsp crushed red pepper or to taste
• 3 liters of water or chicken broth
• 120 g rice noodles
• Juice of 1/2 lemon (2 tbsp)
• 1/4 cup chopped mint
• Salt and cayenne pepper to taste
• Bean sprouts, for garnish

Preparation:

1. In a large saucepan or medium soup pot, combine chicken, celery, onion, garlic, parsley, lemon zest, mint sprigs, crushed red pepper, and water.
   
   Bring to a boil, skim off any foam, reduce heat, and continue simmering for 45 minutes, until the chicken is tender. Strain the broth through a fine-mesh sieve. Transfer the chicken to a plate and let cool. Discard any remaining vegetables.
   
   Pour the strained broth back into the pan and continue to simmer until the broth becomes fragrant.
2. Soak rice noodles in a pot of boiling water for 8-10 minutes, drain in a colander and then rinse with water.
3. When the chicken is cool enough to avoid burning your hands, remove the meat from the bones and tear into small pieces. Add the meat to the broth and simmer for 3-4 minutes.
   
   Add lemon juice, mint, salt, and pepper to taste and cook for 2-3 minutes. Ladle the chicken broth into bowls with the rice noodles, garnishing with bean sprouts, lemon wedges, and mint sprigs, if desired.