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Japanese Chicken Noodle Soup
5 cups of chicken broth
one 4 ounce can of mushroom stems and pieces, drained, reserve liquid
2 teaspoons of soy sauce
1 cup of cooked thin egg noodles
1 cooked boneless chicken breast, thinly sliced
4 thin slices of lemon with rind
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 minutes or until heated thoroughly. Divide sliced
chicken among 4 soup bowls. Pour soup into bowls. Garnish each
with thin slice of lemon and serve. Serves 4 |
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