Ritzy's Mushroom Chicken Noodle Soup

A simple but delicious soup for a light lunch or anytime! I came up with this recipe while trying to use what I had on hand to make a good soup for sick hubby. It was a winner at our house.

• Ready In: 1 hr 30 mins
• Serves: 8-10

Ingredients

• 1  lb boneless skinless chicken breast, cut into small bite-sized pieces
• 2  tablespoons butter or 2  tablespoons margarine
• 2  tablespoons extra virgin olive oil
• 1  large onion, sliced in very thin rings
• 6  ounces fresh mushrooms, sliced very thin
• 1  teaspoon morton lite salt
• 1⁄2 teaspoon white pepper
• 1⁄2 teaspoon poultry seasoning
• 2  tablespoons dried parsley
• 2 (14 1/2ounce) cans  chicken stock
• 4  cups water
• 2  tablespoons Worcestershire sauce
•  morton lite salt
• 8  ounces  uncooked  egg noodles, medium size

Directions

1. Heat butter in medium sized stock pot over medium-low heat. Saute onions in butter until tender, about 20 mins, stirring occasionally.
2. In a medium sized mixing bowl, toss chicken chunks with 1 tsp lite salt, white pepper, poultry seasoning.
3. Put olive oil in with onions, and add seasoned chicken to tender onions. Cook chicken about 5 minutes over medium heat.
4. Add mushrooms and parsley to chicken/onions and saute for about 5-7 mins, til mushrooms are becoming tender.
5. Add chicken stock, worcestershire sauce, and stir. Bring to a boil.
6. Add water. You may add as much or little liquid as you desire.
7. Bring to a nice boil, then reduce heat and simmer for ten minutes.
8. Taste broth -- season to suit your taste with lite salt as needed.
9. Add egg noodles.
10. Continue simmering over low heat for 15 or 20 minutes
11. Allow to cool for 10 minutes, and serve with toppings of your choice or with no toppings.
12. I topped our soup in the individual bowls with about 5 garlic-cheese croutons with about one T of shredded mozzarella on top of that. Yum!