Ingredients
1/4 cup chopped sweet onion3 green onions, sliced1 can (4 ounces) mushroom stems and pieces, drained2 teaspoons olive oil2 teaspoons minced garlic3/4 cup frozen cooked salad shrimp, thawed1 teaspoon dried rosemary, crushed1/4 teaspoon lemon-pepper seasoning2 cans (14-1/2 ounces each) chicken broth1 cup cubed cooked chicken1 package (3 ounces) chicken ramen noodles2 tablespoons crumbled cooked bacon, optional
Preparation
In a large saucepan, saute onions and mushrooms in oil. Add the garlic; cook 1 minute longer. Stir in the shrimp, rosemary and lemon-pepper. Cook for 3-4 minutes or until vegetables are tender.
Stir in the broth, chicken, ramen noodles and contents of seasoning packet if desired. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until noodles are tender. Garnish with bacon if desired.
