Rerun chicken soup [1 hour]
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Left over roast chicken (cubed) | ||
| Left over chicken gravy | ||
| 1½ | cup | Water |
| 1 | Onion (finely chopped) | |
| ½ | teaspoon | Fresh ground black pepper |
| 1 | teaspoon | Poultry seasoning |
| 1 | tablespoon | Parsley |
| 3 | Stalks, celery (finely chopped) | |
| 1 | Carrot (finely chopped) | |
| 2 | Chicken bouillon cubes | |
| 3 | cans | Chicken broth |
| 3 | mediums | Mushrooms (sliced) |
| 1 | cup | Egg noodles |
Directions
Sautee' onion and celery in a small amount of oil in the bottom of a stock pot. Add gravy, both, water, bouillon cubes and spices. Bring to a gentle boil and cook for about 15 minutes. Remove and cube white meat from left over roast chicken. Boil noodles in a sepa rate pot for five minutes, remove from heat, rinse thoroughly in cold water and add to stockpot. Also add meat and mushrooms and bri ng to a gentle boil, reduce heat and cook for about five or ten minutes.