Shrimp ‘N’ Chicken Noodle Soup

• 1/4 cup chopped sweet onion
• 3 green onions, sliced
• 1 can (4 ounces) mushroom stems and pieces, drained
• 2 teaspoons olive oil
• 2 teaspoons minced garlic
• 3/4 cup frozen cooked salad shrimp, thawed
• 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon lemon-pepper seasoning
• 2 cans (14-1/2 ounces each) chicken broth
• 1 cup cubed cooked chicken
• 1 package (3 ounces) chicken ramen noodles
• 2 tablespoons crumbled cooked bacon, optional

1. 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.
2. 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.

sweet onion, green onions, mushroom stems, olive oil, garlic, frozen cooked salad shrimp, rosemary, lemonpepper seasoning, chicken broth, chicken, chicken ramen noodles, bacon

Taken from www.tasteofhome.com/recipes/shrimp-n-chicken-noodle-soup/ (may not work)