If you haven’t been feeling well, nothing makes you feel better like a bowl of chicken noodle soup. Even if you are feeling well, fall and winter are around the corner and soup can hit the spot to warm you up. This is a pretty basic classic chicken noodle soup recipe that you are should enjoy!
3 pounds of chicken breast (skinless, cut into small pieces)
1/2 cup white onion (chopped)
2 carrots (peeled and chopped into small pieces)
2 celery stalks (chopped into small pieces)
16 cups of canned chicken broth (low-salt)
1/4 stick butter (about 2 tablespoons)
1 cup mushrooms (sliced)
1/2 cup parsley (chopped)
1 tablespoon lemon juice
8 ounces of dried egg noodles (wide noodles)
Put the chicken and chicken broth in a large pot.
Bring contents to a boil.
Reduce the heat down to a simmer and partially cover the pot until the chicken is cooked thoroughly. This should take about 20 minutes.
Since we are using chicken breast there should be no fat on top of the broth. If there is, simply spoon it off.
Add carrots, celery, and onions. Let the vegetables simmer until they soften. This should take about 8 minutes.
In a large skillet using medium heat, melt 1/4 stick of butter (2 tablespoons). Add the mushrooms in the skillet and saute them until they brown. This should take roughly 5 minutes.
In the pot stir in the lemon juice.
Add the mushrooms from the skillet to the pot.
Stir in the parsely and then the dried egg noodles.
Let the pot simmer until the noodles are tender. This shoudl tkae about 5 minutes.
With salt and pepper, season the soup to taste.