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.

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