Chicken noodle soup
- 16 cups canned low salt chicken broth
- 1 3 1/2 pound chicken, cut into pieces
- 1/2 cup chopped onions
- 2 carrots thinly sliced
- 2 celery stalks diced
- 2 TBS (1/4) stick butter
- 1 cup sliced mushrooms
- 1 TBS fresh lemon juice
- 8 oz dried small egg noodles
- Chopped fresh parsley
Combine broth and chicken in a heavy pot. Bring to a boil, reduce heat, cover partially and simmer until chicken is cooked throug. About 20 minutes. Using tongs,transfer chicken to a bowl. Cool chicken and broth. Cut chicken in small pieces.
Return broth to simmer. Add onions,carrots,celery. Simmer until vegetables soften, about 8 minutes.
Melt butter in fry pan. Add mushrooms and sauté Stir in lemon juice and add to broth. Stir in noodles, chicken and parsley Simmer until noodles are tend. Season with salt and pepper