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Chicken noodle soup with mint and lemon

Chicken noodle soup is known in one form or another the world over, but I believe adding lemon and mint is a Portuguese innovation. This is for those nights when you want all that chicken broth mumsiness. From: deliciousmagazine.co.uk SERVES 4

2 free-range chicken breasts, on the bone if possible
2 bay leaves
1 garlic clove
4 tbsp soy sauce
2 tbsp shaoshing wine or dry sherry
1 tsp runny honey
Juice of 1/2 lemon
300g straight-to-wok udon noodles
Fresh mint leaves, to serve
Lemon slices, to garnish
Place the chicken, bay leaves and garlic in a pan with 1 litre cold water. Bring to a simmer and cook for 30 minutes, until cooked through, skimming any froth from the surface. Remove the chicken and set aside.

Continue to simmer the broth, adding the soy sauce, wine, honey and lemon juice. Season, adding more soy sauce or lemon juice, if you like.

Blanch the noodles for 3 minutes in boiling water. Drain and divide between bowls. Thinly slice the chicken and put on top of the noodles. Pour over the broth, scatter with mint and top with a slice of lemon.