Food Network: Old-Fashioned Chicken Noodle Soup

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Old-Fashioned Chicken Noodle Soup
Recipe Courtesy Sara Moulton

Ingredients
2 quarts canned low-salt chicken broth
1 (3 1/2-pound) chicken, cut into 8 pieces
1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
2 tablespoons (1/4 stick) butter
1 cup mushrooms, quartered
1 tablespoon fresh lemon juice
8 ounces dried egg noodles
1/2 cup finely chopped fresh parsley

Directions
Combine chicken broth and chicken in heavy large pot. Bring to a boil.
Reduce heat, cover partially, and simmer until chicken is cooked through, about 20 minutes. Using
tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from

chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8
minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate.
Bring broth to boil before continuing.)
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute
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 soup
to taste with salt and pepper.