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Wash the chicken breast and gently simmer in the water for 15 - 20 minutes, leaving the skin on.
Remove the chicken from the pot and set aside. Do not throw out the cooking liquid.
When the chicken is cool enough to handle, remove the skin and shred the meat into small pieces.
In another pot, fry the butter and flour together.
Using a ladle, add 1 cup of the liquid that the chicken was cooked in and stir. Keep adding the liquid, stirring and cooking until all of the liquid has been used.
Add the shredded meat and the salt and simmer for 2 - 3 minutes.
Add the lemon juice to the soup, taste and adjust the seasoning if necessary and serve hot.
This is not a thick soup and is generally served as an appetiser. The recipe makes an appetiser amount of soup.