Recipe from Senora Espanola
Wow... I have quite a few recipes to catch up on. I'm sorry, I have no excuse for my slacker blogging... er, non-blogging. But I promise from now on I will do better. :) Cross my heart...
This was a super-easy soup for a weeknight meal. In order to make it a little more hearty, I threw in a bit more chicken, noodles and mushrooms than the recipe calls for. I also mixed some soy sauce into the soup for a bit more flavor. It was a hit for both J and I, and I'd definitely make it again. Now that the weather is cooling down, this will be a great recipe to add to my quick and easy weeknight meals.
6 ou dry Chinese noodles
2 (14.5 ou) cans chicken broth
8 shiitake mushrooms, sliced
2-3 green onions, sliced
2 skinless, boneless chicken breasts, chopped
1 T soy sauce
Cook noodles according to package instructions. Drain and set aside.
In a medium/large stockpot, bring the chicken broth to a boil with the mushrooms, green onions and soy sauce.. Once boiling, add the chicken and crack eggs into broth - mix well. Cook for about 10 minutes until chicken is cooked through. Serve over noodles.