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Chicken With Mushroom Soup
Yields: 1 serving(s)
Ingredients
- 1/2 cup(s) sliced fresh mushrooms
- 2 tablespoon(s) butter
- 6 cup(s) chicken stock
- 1 cup(s) cooked chicken
- 1/2 cup(s) white rice, uncooked
- 2 tablespoon(s) lemon juice
- Chopped green onions for garnish
Directions
- Saute the mushrooms in the butter.
- Add to the soup stock along with the chicken and rice.
- Cook until the rice is puffy, and serve with a little lemon juice and chopped green onions in a bowl.
- To make the chicken stock, simply boil some chicken in water until the meat is falling off the bones.
- Remove the chicken and the liquid left is the stock.
- To make this soup extra low fat, chill the broth and skim off the fat that solidifies on top.
- This is a very simple but very delicious soup.
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