Chicken Noodle Soup

It is absolutely freezing out!  (ok, freezing for a Californian)  So we are in the mood for some hearty chicken noodle soup tonight. This recipe is something I have developed over time to my taste, it is pretty lemony so if you prefer less just halve the lemon juice.

3 quarts chicken broth

1 1/2 pounds boneless, skinless chicken breasts, chopped

1 onion, chopped

2 carrots, peeled, thinly sliced

2 celery stalks, sliced

2 tablespoons butter

1 cup sliced mushrooms

Juice of 2 lemons

8 ounces pasta (any type)

2 tablespoons fresh parsley, chopped

2 tablespoons fresh basil, chopped

Add some olive oil to a large heavy-bottomed saucepan.  Saute the onion, carrot and celery for 10 minutes. Season with salt and petter. Add the chopped chicken and season again with salt and pepper.  Once the chicken is slightly brown, add all of the broth and lemon juice.  Bring to a boil.  Simmer for 15 minutes.  Meanwhile, add the mushrooms and butter to a small saute pan.  Saute until lightly golden brown.  Add the mushrooms, pasta, basil and parsley.  Simmer for 15 minutes.  Serve with crusty bread.