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 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 chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth. Return broth to simmer. 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 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. Enjoy! (I've been craving chicken noodle soup ever since I've been sick. So tonight, I made a huge pot of soup. I usually double the measurements so I can make enough to freeze in the event that I get sick again. Chicken noodle soup is one of my favourites).

My wife really wanted to try this, so we did. It wasn't bad, but too much pineapple for my taste. 1/2 cup melted butter or margarine, divided 1 lb chicken breasts Pineapple Salsa 1 green or red bell pepper, chopped 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh parsley 3 green onions, finely chopped 2 tbs vegetable oil 1 tbs lime juice 1 jalapeno pepper, finely chopped 1 large can crushed pineapple, drained, juice reserved Preheat grill or broiler. For salsa combine all the ingredients in a medium bowl. Add a small amount of the pineapple juice to the salsa. Refrigerate unti serving time. Place 1/4 cup butter in a shallow dish; dip and coat the chicken. Grill or broil the chicken turning and basting with the remaining butter until juices run clear, about 10 minutes. Spoon salsa onto a serving platter and place the chicken on top. Served with asparagus and carrots cooked in pineable juice (just the carrots, not the asparagus).