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Left over roast chicken 3 Stalks, celery
-(cubed) -(finely chopped)
Left over chicken gravy 1 Carrot (finely chopped)
1 1/2 c Water 2 Chicken bouillon cubes
1 Onion (finely chopped) 3 cn Chicken broth
1/2 ts Fresh ground black pepper 3 md Mushrooms (sliced)
1 ts Poultry seasoning 1 c Egg noodles
1 tb Parsley
2 servings
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.
-(cubed) -(finely chopped)
Left over chicken gravy 1 Carrot (finely chopped)
1 1/2 c Water 2 Chicken bouillon cubes
1 Onion (finely chopped) 3 cn Chicken broth
1/2 ts Fresh ground black pepper 3 md Mushrooms (sliced)
1 ts Poultry seasoning 1 c Egg noodles
1 tb Parsley
2 servings
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.