Soups: Old Fashioned Chicken Noodle Soup

By Karen-9

Ingredients

• 2 quarts chicken broth
• 1 chicken (3-1/2 lb.) cut up into 8 pieces
• 1/2 cup chopped onion
• 2 carrots, peeled and thinly sliced
• 2 celery stalks, sliced
• 2 Tbls. butter
• 1 cup mushrooms, quartered
• 1 Tbls. fresh lemon juice
• 8 oz. dried egg noodles
• 1/2 cup finely chopped fresh parsley

Preparation

Step 1

Combine chicken broth and chicken in large pot. Bring to boil. Reduce heat, cover partially, and simmer until chicken is cooked through, about 20 minutes. Remove chicken to bowl to cool. Allow broth to cool. Discard skin and bones from chicken. Cut meat into bite-sized pieces and set aside. Spoon fat off top of chicken broth; strain if desired.

Return both to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes.

Melt 2 Tbls. butter in skillet over medium-high heat. Add mushrooms and sauté until they begin to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth, stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season to taste with salt and pepper.