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Print this Recipe    Chicken Mushroom

Chicken with Mushroom Soup

1/2 cup sliced fresh mushrooms
2 tablespoons butter
6 cups chicken stock
1 cup cooked chicken
1/2 cup white rice, uncooked
2 tablespoons lemon juice
Chopped green onions for garnish

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.

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