1 c. chicken soup
1/2 chicken, boiled (from chicken soup)
2 carrots, boiled (from chicken soup)
1 (8 oz.) can sliced mushrooms
1 tbsp. oil
1 onion, chopped
1/2 c. apple juice
1/2 c. pareve milk
4-5 tbsp. flour

Place chicken in bowl with apple juice and let sit for 15 minutes. Saute onion in oil until tender. Add chicken, mushrooms, chicken soup and pareve milk. Bring to a boil. Lower flame and add flour, stirring rapidly to avoid burning. Serve over noodles or rice. Serves 4.