2 to 3 tsp. olive oil
1 large onion, chopped
5 large cloves garlic, minced
1/4 tsp. thyme
4 chicken breasts (bone-in) or leftover turkey
1 rib celery, thinly sliced
2 bay leaves
1 pkg. flat egg noodles
parsley flakes or fresh parsley, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 large can or carton chicken stock
1 can cream of celery soup
salt, pepper, garlic powder, etc. (season to taste)

In a pot, sauté the onion and garlic in olive oil (do not brown). After 3-5 minutes, add hot water, enough to cover the 4 chicken breasts with a couple of inches above the chicken breasts.

When the chicken is tender (I wait until it starts to cook off the bone), remove from the pot. Remove and discard skin. Remove chicken bones, and shred chicken into bite-sized pieces. Set aside.

Add a can of chicken stock to the water. Add carrots and celery. Cook for 15 minutes on low or until carrots are somewhat tender, but still firm. Add flat noodles. When the noodles are almost done, stir in cream of mushroom soup, cream of chicken soup and cream of celery soup.

Adjust the consistency of soup by adding either water or more chicken stock. Taste and adjust seasoning to your liking and add the chicken back into the soup; cook until chicken is warmed through.

Day after Thanksgiving Soup:

You may substitute turkey leftovers for the chicken in this recipe. The quantity or turkey added doesn't really matter - all ingredients, in fact, are flexible. Just add what you have (I also add leftover creamed onions).

Great way to use up Thanksgiving leftovers!

Submitted by: Belle