2 tsp. butter
Juice of 1/2 lemon
2 carrots, peeled and cut into julienne strips
2 stalks celery, cut in julienne strips
1 c. fresh mushrooms, cut in strips
2 tbsp. chopped parsley
1 c. finely slivered red or green pepper
2 qts. hot chicken stock
4 oz. fine egg noodles
1 c. cooked chicken meat, cut in slivers
1/4 tsp. white pepper
Salt to taste

Melt butter in saucepan; add the lemon juice, carrots, celery and mushrooms. Simmer vegetables, covered, for 5 minutes; then add chicken stock and gently boil soup for 15 minutes. Add noodles and red pepper, salt and white pepper. Simmer soup for 10 minutes longer. Add chicken pieces and parsley. Taste soup for flavor and serve piping hot.