Old-Fashioned Chicken Noodle Soup

• 3 chicken breasts, boned, skinned and cut into 1-inch chunks
• 1 c. diced carrots
• 1 c. fresh mushrooms, sliced
• 1 zucchini, diced
• 1 red pepper, diced
• 5 c. water
• 1 c. white wine
• 1/2 c. lemon juice
• 1 Tbsp. fresh parsley
• 1 tsp. salt
• 1 tsp. black pepper
• 1 (1 lb.) pkg. thin egg noodles
• 1 tsp. dried oregano

1. In a 4-quart casserole, combine the chicken, carrots, mushrooms, zucchini, red pepper, water, white wine, lemon juice, parsley, salt and pepper.
2. Cover and cook on High power for 10 minutes.
3. Add the noodles, a handful at a time, so they don't stick together.
4. Stir.
5. Cover and return to microwave for 6 minutes on High power.
6. Serve hot.
7. Makes 6 servings.

chicken breasts, carrots, fresh mushrooms, zucchini, red pepper, water, white wine, lemon juice, fresh parsley, salt, black pepper, thin egg noodles, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=813534 (may not work)