Chicken Rice and Mushroom Soup
|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.