Japanese Chicken Noodle Soup - cooking recipe

Ingredients

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
1 cooked, boneless chicken breast, thinly sliced
4 thin slices lemon with rind

Preparation

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.