Japanese chicken soup ^
4 servings
Ingredients
| Quantity | 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 | Cooked boneless chicken breast, thinly sliced | |
| 4 | Thin slices lemon with rind | |
Directions
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