This is an old-fashioned
soup updated with mushrooms. For an added delight, sprinkle croutons
or oyster crackers on top.
Chicken
Mushroom Soup
6 cups water
4 boneless, skinless chicken breasts
1 1/2 cups sliced celery
1 cup diced peeled carrots
3/4 cup chopped onion
2 bay leaves
2 teaspoons salt
1/2 teaspoon ground black pepper
3/4 cup uncooked macaroni
1 1/2 cups sliced mushrooms
1 tablespoon chopped fresh flat-leaf parsley
- Heat water in a large stockpot, add chicken
breasts, celery, onions, bay leaves, salt and pepper. Bring to
a boil over high heat; reduce heat and simmer, covered, about
30 minutes.
- Remove chicken and discard bay leaves;
skim broth. Add carrots and macaroni.
Simmer about 10 minutes or until the macaroni is tender. Return
the chicken to the stockpot adding mushrooms and parsley; cook
until the mushrooms are tender, about 5 minutes. Serve hot.
Makes 8 servings.
