Instructions: 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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