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Rerun chicken soup [1 hour]
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| Artist: |
_ |
| Categories: |
Chicken, Poultry, Soups & Stews |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| | Left over roast chicken | | | -(cubed) | | | Left over chicken gravy | | 1 1/2
| cup | Water | | 1
| | Onion (finely chopped) | | 1/2
| tsp | Fresh ground black pepper | | 1
| tsp | Poultry seasoning | | 1
| tbsp | Parsley | | 3
| | Stalks, celery | | | -(finely chopped) | | 1
| | Carrot (finely chopped) | | 2
| | Chicken bouillon cubes | | 3
| can | Chicken broth | | 3
| med | Mushrooms (sliced) | | 1
| cup | Egg noodles |
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Procedures:
| 1 | Sautee" onion and celery in a small amount of oil in the bottom of a stock pot. | | 2 | Add gravy, both, water, bouillon cubes and spices. | | 3 | Bring to a gentle boil and cook for about 15 minutes. | | 4 | Remove and cube white meat from left over roast chicken. | | 5 | Boil noodles in a sepa rate pot for five minutes, remove from heat, rinse thoroughly in cold water and add to stockpot. | | 6 | 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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