Japanese chicken soup ^

Yield: 4 servings

Measure Ingredient
5 cups Chicken broth
4 ounces Can mushroom stems and pieces, drained, reserving liquid
2 teaspoons Soy sauce
1 cup Cooked thin egg noodles
1 \N Cooked boneless chicken breast, thinly sliced
4 \N Thin slices lemon with rind

Bring broth to a boil. If there is not enough broth, add mushroom liquid to measure 5 cups. Cover and simmer 5 minutes. Add mushrooms to broth and simmer until heated through. Add soy sauce and noodles; simmer 3 minutes. Divide chicken among 4 bowls. Pour soup over and garnish with a lemon slice.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 02-13-95

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