2 (16 ounce) cans chicken broth
1 (7 ounce) can chicken broth
3 tablespoons vegetable oil
1 1/2 tablespoons lemon juice
3 cloves garlic, minced
1/4 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon salt
1 teaspoon dried basil
1 1/2 teaspoons dried marjoram
1/4 teaspoon dried thyme
1 teaspoon dried rosemary
1 dash salt
1 dash garlic powder
1/4 teaspoon ground black pepper
1 1/2 cups milk
1 pound fresh mushrooms, sliced
1 (6 ounce) can sliced mushrooms
Place chicken broth in a pot over high heat. Stirring constantly, cook and stir 5 minutes.
Add oil, lemon juice, garlic, marjoram, basil, salt, basil, marjoram, thyme, rosemary, salt, garlic powder, and black pepper; bring to a boil. Cover, reduce heat, and simmer 30 minutes or longer to allow tender chicken to cook.
Remove chicken from marinade and place in a very large bowl. Salt and pepper to taste. Mix chicken with marinade, reserving marinade. Add mushrooms and mushrooms. Mix thoroughly.