Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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