<center><h1>Soups by Sasha #150</h1></center><br>

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<h2><center>Chiken Soup</center></h2>

Recipe Servings: 2

Ingredients

four ounces dry Chinese noodles
one (14.5 ounce) can chicken broth
six shiitake mushrooms, sliced
two green onions, chopped
one skinless, boneless chicken breast half
two eggs

Instructions:

Boil water in a pot. Mix noodles into boiling water and cook till al dente, eight to ten minutes. (For a chewier texture, shock the noodles by pouring one cup cold water into the pot when it starts to foam, then letting it come to a boil again to finish cooking.) Drain and divide into two serving.

Let chicken broth to boil in a medium pan with mushrooms and green onions. Slice chicken into small pieces and mix into boiling broth. When broth returns to a boil, add eggs into broth. Continue to cook till chicken is no longer pink and eggs are cooked, about ten minutes. Add the chicken soup over the noodles in the bowls and serve while it's hot.

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