Makes 4 servings.

In a medium-size pot, boil the chicken in the chicken stock over high heat, stirring occasionally, until the chicken is cooked, about 10 minutes. Lower the heat to medium, and add all the remaining ingredients except the mushrooms and cilantro. Simmer, stirring periodically, for three minutes, tasting to see if you'd like to add more of anything. To serve, ladle the soup into bowls and garnish with cilantro and sliced mushrooms.

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