Rerun Chicken Soup [1 Hour]poultry, soups 1 left over roast chicken (cubed) 1 left over chicken gravy 1 1/2 cup water 1 onion (finely chopped) 1/2 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 can chicken broth 3 medium mushrooms (sliced) 1 cup 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. |
