Japanese Chicken Noodle Soup
Japanese Chicken Noodle Soup is an moderately easy dinner. Made with 5 c. chicken broth, 1 (4 oz.) can mushroom stems and pieces, drained (reserve liquid), 2 tsp. soy sauce, 1 c. cooked thin egg noodles and 1 cooked, boneless chicken breast, thinly sliced, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π¨βπ³ Instructions
Bring chicken to a boil in large saucepan.
Add enough reserved mushroom liquid to make 5 cups of broth.
Simmer, covered, for 5 minutes.
Add mushrooms, soy sauce and noodles. Stir well.
Simmer 3 to 4 minutes.
Divide sliced chicken into 4 soup bowls; pour soup over and garnish with thin slice of lemon and serve.
Serves 4.
π· Perfect Pairings
Complete your meal with these
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