Title: Rerun Chicken Soup [1 Hour]
Categories: Poultry Soup
Yield: 2 Servings
| | | Left over roast chicken (cubed) |
| | | Left over chicken gravy |
| 1 1/2 | c | Water |
| 1 | | Onion (finely chopped) |
| 1/2 | ts | Fresh ground black pepper |
| 1 | ts | Poultry seasoning |
| 1 | tb | Parsley |
| 3 | | Stalks, celery (finely chopped) |
| 1 | | Carrot (finely chopped) |
| 2 | | Chicken bouillon cubes |
| 3 | cn | Chicken broth |
| 3 | md | Mushrooms (sliced) |
| 1 | c | Egg noodles |
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.