Old-Fashioned Chicken Noodle Soup

Ingredients for Old-Fashioned Chicken Noodle Soup

• 3850ml canned low-salt chicken broth

• 1 1.6kg chicken, cut into 8 pieces

• 70g chopped onion

• 2 carrots, peeled, thinly sliced

• 2 celery stalks, sliced

• 2 cucharadas (1/4 de barra) de mantequilla

• 240ml sliced mushrooms

• 1 cucharada de jugo de limón fresco

• 230g dried wide egg noodles

• 1/2 cup finely chopped tender herbs such as dill or parsley

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, herbs, and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.

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