• Ingredients: 22
  • Serves: 12

Old-fashioned chicken noodle soup with butter, sliced mushrooms, fresh lemon juice, dried wide egg noodles, finely chopped fresh parsley.


For spice paste

For yogurt sauce



To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


  1. Step 1 Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes.

    For this step you will need

  2. Step 2 Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken.

    For this step you will need

  3. Step 3 Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes.

    For this step you will need

  4. Step 4 Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes.

    For this step you will need

  5. Step 5 Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes.

    For this step you will need

Nutrition information

Calories 434 Carbohydrates 19 g (6%)
Fat 25 g (38%) Protein 34 g (68%)
Saturated Fat 8 g (38%) Sodium 204 mg (9%)
Polyunsaturated Fat 5 g Fiber 1 g (5%)
Monounsaturated Fat 10 g Cholesterol 120 mg (40%)