1 quart chicken broth
1 (8 ounce) package lemon chicken
1/2 teaspoon paprika
salt and pepper to taste
1 cup chopped celery
1 (4 ounce) can sliced mushrooms
1/2 cup sliced mushrooms
1/2 cup chopped celery
4 slices white bread
Combine broth, lemon chicken, paprika, salt, pepper, mushrooms, celery, mushrooms and celery in large saucepan. Bring to a boil. Reduce heat to low. Cover and simmer 10 minutes.
Stir bread cubes into lemon chicken stock. Reduce heat and simmer for 5 minutes or until bread is light brown. Remove bread cubes and set aside.
Meanwhile, heat olive oil in large nonstick skillet over medium-high heat. Saute chicken scraps until golden brown. Transfer to shallow dish to cool.