Soup Time!

So you bought a Roasted Chicken that you can't possibly finish. What to do? MAKE SOUP!

In a large pot go 2 containers of organic chicken broth with the same amount of water, 2 chicken bullion cubes, a healthy dash of olive oil, a table spoon of kosher sea salt, and 6 healthy cranks on a black pepper grinder--and then 4 more! This is the base.

As this comes to a boil, prepare and add the following (add them as you complete them):

7 or 8 carrots peeled and sliced into discs
1 bundle of fat scallions or 2 of skinny ones, de-rooted, topped and sliced into discs
1 8 oz package of button mushrooms, washed, bases sliced and then cut across into 5 or 6 silhouettes
1 8 oz package of baby portobello mushrooms, washed, bases sliced and then cut across into 5 or 6 silhouettes
1 8 oz package of oyster mushrooms, washed, bases sliced and then cut in half symmetrically
a goodly bundle of Chinese celery washed and sliced for it's greens as much as its stalks. The aggregate should equal about an easily compacted cup.
5 stalks of regular celery de-based, topped and sliced into moon-arcs

Add the chicken that you pull from the carcass. And any jelly that may be present. Never discard the coagulated roast jelly. It's a priceless ingredient.

The final ingredient are the noodles. I like Pennsylvania Dutch Egg noodles in a medium size, but there's no wrong choice here.

Boil then simmer and serve in about an hour so that the low cooked flavors can permeate the whole soup.