Old-Fashioned Chicken Noodle Soup

Description

OLD-FASHIONED CHICKEN NOODLE SOUP

Makes 12 servings

9 quarts chicken stock

1 3 1/2 lb. chicken, cut into 8 pieces

1/2 cup onion, chopped

2 carrots, peeled, thinly sliced

2 celery stalks, sliced

1 can tomatoes drained, chopped

2 Tbs. butter

1 cup mushrooms, sliced

1 Tbs. fresh lemon juice

8 ounces dried wide egg noodles, cooked, drained and cut into bite sized pieces

1/2 cup fresh parsley, finely chopped

Combine chicken stock 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 stock slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken stock. Return broth to simmer. Add onion, carrots, celery and tomatoes. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and stock separately and refrigerate. Bring stock to boil before continuing). Melt 2 tablespoon of 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 stock; stir in noodles, parsley and reserved chicken. Simmer for about 5 minutes. Season soup to taste with salt and pepper.

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