Ingredients:

2 quarts canned low-salt chicken broth
1 (3 1/2-pound) chicken, cut into 8 pieces
1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
2 tablespoons (1/4 stick) butter
1 cup mushrooms, quartered
1 tablespoon fresh lemon juice
8 ounces dried egg noodles
1/2 cup finely chopped fresh parsley

recipie for the making, cooking Recipe:

Combine chicken broth 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 chickaen to large bowl. Cool chicken and broth slightly. Discard skin and bones from chiken . Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
Return broth to simmer (means to cook over a low fire) . 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 (even though they are fungii, it is still delicious) and saute until they begin to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.