Ingredients
- 525 ml chicken broth
- 280 gr chicken (cooked)
- 110 ml mushrooms with juice
- 45 gr butter
- 40 gr noodles (uncooked)
- 26 gr celery (chopped)
- 5 ml lemon juice
- 2 gr onion (minced)
- 1 ml lemon juice
- 1 gr pepper
- 1 package cream of chicken soup
In a dutch oven saute the onion and celery in butter until tender. Add the chicken and top with the noodles. In a bowl combine the soup, broth, lemon juice, and pepper. Pour over the noodles, moistening all. Scatter the mushrooms on top. Cover and bring to a boil. Reduce the heat to simmer and cook for 15-20 minutes, stirring occasionally.
