April 03, 2020



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

  • 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.

1 comment:

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