Japanese Chicken Soup ^ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
5 cup: Chicken broth,
1 cup: Cooked thin egg noodles,
4 ounce: Can mushroom stems and,
1: Cooked boneless chicken,
-pieces, drained, reserving
-breast, thinly sliced
-liquid,
4: Thin slices lemon with rind,
2 tsp: Soy sauce,
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Soup/stew