Chicken Rice and Mushroom Soup
Ingredients
| 2 cup cooked chicken, cut into chunks | ||
| 2 tbs butter | ||
| 6 cups chicken stock | ||
| 1 cup sliced mushrooms | ||
| 2 tbs lemon juice | ||
| kosher salt and black pepper to taste | ||
| scallions, thinly sliced on a bias for garnish |
- In a large saucepan add the butter, and when hot add the mushrooms and saute for about 2 minutes, stirring frequently.
- Add the chicken and saute for another 30 seconds.
- Add the chicken stock and rice and bring to a boil, reduce heat to a simmer and cover. Cook for about 15 minutes or until rice is tender.
- Season with salt and pepper and serve with a little lemon juice and garnish with sliced scallions.
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