This recipe is my go-to when I've got sick kids or we need a comforting and filling supper. I usually use rotisserie chicken when I make this, or any other leftover chicken I have on hand, and I add lots of vegetables and noodles to make it extra chunky. Grandma was right: chicken soup really is a cure-all, especially when it can be made from start to finish in just over half an hour. Serve with biscuits or crispy crackers to sop up all the flavorful broth.
In a large stockpot, melt butter with olive oil over medium low heat. Add carrots, celery, onion, mushrooms and a pinch of salt and pepper, and cook until veggies are tender, about 10 minutes.
Add broth, turn heat to high and bring to a boil.
Add egg noodles and cook for approximately 9 minutes, or until noodles are tender.
Reduce heat to a gentle simmer, stir in chicken and parsley and cook for 5 minutes more, or until chicken is heated through. Taste for seasonings and add more salt and pepper if needed.