12 oz. fresh mushrooms, sliced
2 tbsp. vegetable oil
1/2 c. chopped onion
1/2 c. sliced celery
2 c. chicken broth
1 can whole tomatoes, run briefly through blender
1 c. egg noodles
1/2 tsp. salt
Ground pepper
1 bay leaf
2 c. cooked chicken

1. Heat the oil in a pot and dump in the mushrooms, onions and celery and cook for about five minutes. Add the chicken broth, tomatoes, noodles, salt, pepper and bay leaf and simmer, covered, until the noodles are barely tender.

2. Remove the bay leaf, add the chicken and simmer another five minutes.

I have also used this recipe with the carcass from a used turkey, doubling all the other ingredients.