2 2/3 cups water
2 tablespoons soy sauce
2 1/2 tablespoons apple cider vinegar
salt and pepper to taste
3 breasts sliced mushrooms
toasted corned beef
1 tablespoon lemon juice
In a medium saucepan, bring water, soy sauce, vinegar, salt, pepper and mushrooms to a boil. Stirring constantly, bring to a boil.
Reduce heat to low. Reduce heat to medium; simmer for 6 minutes.
Return pot to medium heat; cook, stirring occasionally, for 2 minutes or until slightly thickened.
Pour chicken into the pot. Bring mixture to a boil. Stir in lemon juice. Reduce heat to low, cover and simmer for 10 minutes.