Old-Fashioned Chicken Noodle Soup

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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
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms 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.