JAPANESE CHICKEN NOODLE SOUP

Ingredients:

Chicken broth - 5 cups

Mushroom stems and pieces - 1 can (100 gms, drained and reserve liquid)

Soy sauce - 2 tsp

Thin egg noodles - 1 cup (cooked)

Boneless chicken breast - 1 (cooked and thinly sliced)

Thin lemon slices with rind  - 4

Method:

• bring chicken broth to a boil in large saucepan. If there are not 5 cups of broth, add enough reserved mushroom liquid to make 5 cups.
• Simmer, covered, for 5 minutes.
• Add mushrooms, soy sauce, and noodles. Stir well and simmer for 3 minute, or until heated thoroughly.
• Divide sliced chicken among 4 soup bowls.
• Pour soup into bowls.
• Garnish each with thin slice of lemon, and serve.