Old Fashioned Chicken Noodle Soup
- Ready In:
- 4hrs 45mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 3785.44 ml canned low sodium chicken broth
- 1587.57 g chicken, cut into 8 pieces
- 118.29 ml chopped onion
- 2 carrots, peeled, thinly sliced
- 2 celery ribs, sliced
- 29.58 ml butter
- 236.59 ml sliced mushrooms
- 14.79 ml fresh lemon juice
- 226.79 g dried wide egg noodles
- 118.29 ml finely chopped fresh parsley
directions
- Combine chicken broth and chicken in heavy large pot. Bring to 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 sauté until beginning 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.
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