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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

1. 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.
2. 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.

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