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