Old-fashioned chicken noodle soup

This delicious and healthy chicken noodle soup is perfect as the months get cooler. The hearty dish is a great pick-me-up during winter nights that can be served as a main or side dish with crusty bread or savoury biscuits to dip. Yum!

Ingredients

• 16 cups canned low-salt chicken broth
• 1 1.5kg chicken, cut into 8 pieces
• 1/2 cup chopped onion
• 2 carrots, peeled, thinly sliced
• 2 celery stalks, sliced
• 2 tablespoons butter
• 1 cup sliced mushrooms
• 1 tablespoon fresh lemon juice
• 200g dried wide egg noodles
• 1/2 cup finely chopped fresh parsley

Method

1. In a heavy, large pot, combine chicken broth and chicken. Bring to boil. Reduce heat and cover partially. Leave to simmer for 20 minutes or until chicken is completely cooked through. Use tongs to transfer chicken to large bowl.
2. Let chicken cool and the broth slightly. Remove and discard skin and bones from chicken. Cut meat into bite-sized pieces. Set aside. Spoon fat off top of the broth.
3. Return broth to simmer. Add in onion, carrots and celery. Leave to simmer for about 8 minutes or until vegetables are tender.
4. Melt butter in heavy based saucepan over medium high heat. Add mushrooms. Sauté for 5 minutes or until they start to brown. Add lemon juice and stir. Add mushrooms. Stir in noodles, parsley and reserved chicken. Simmer for 5 minutes until noodles are tender. Season with salt and pepper to taste. Serve hot.