Hearty Chicken Noodle Soup

Mom asked me to post this - hope it warms your wintery evenings. It can be done in a crock pot (all all ingredients except noodles and cook for at least 4 hours) or in a stock pot on the stove.

Heary Chicken Noodle Soup

4 chicken breasts
1 stick of butter (never use margarine)
1 can cream of chicken soup
1 can cream of mushroom soup
2 onions, chopped finely
4 celery ribs, chopped finely
1 carrot, chopped finely
1/2 red bell pepper, finely chopped
3 bay leaves
1 Tbsp of dried parsley
2 Tbsp of chicken soup base
Salt and pepper to taste
1/2 cup white wine (optional)
3-5 dried porcini or shitaki mushrooms, soaked in hot water for about 30 minutes
1 12 oz. pkg of extra wide noodles

Melt butter in stockpot over medium heat. Add onions and saute until onions are clear, about 4 minutes. Add celery, pepper, carrot and saute for another 4-5 minutes. Add chicken breasts, cans of soup, chicken soup base, parsle, bay leaves, wine, and cover with water. Cover and bring to a boil. Add whole mushrooms (they may be removed before serving). Reduce heat to low and simmer for about 30-45 minutes. Remove chicken breasts pull apart into small, shredded pieces (careful, the chicken will be hot). Return to the soup. About 10 minutes before soup is done, bring 4 qts. of lightly salted water to a boil. Cook noodles to al dente. Drain noodles and add to soup. Simmer for 3-5 minutes more. Ladle into bowls and serve with crusty French bread or Italian Ciabatta bread.

Mom loves to serve this with a vegetable relish plate or tossed green salad. Enjoy!