Started soup between 8:30 and 9.
Spray both roaster pans.
Divided turkey and broth between the two roaster pans.
Added sautéed vegetables. (2 bags of celery, 2 large onions, 1 bag of baby
carrots, all chopped and sautéed in margarine added 1-2 tablespoons of
poultry seasoning to each batch. I did 2 batches with one bag of celery and one
onion and half the carrots so I could put them in zip lock bags to add
one bag to each roaster.)
Added 2- 10 oz. cans of cream of chicken soup for each
roaster.
Used 1 large (32 oz.) can of chicken broth for each roaster, added some water and set
the temperature at 275.
Added 1 large bag of frozen mixed vegetables to each
roaster at 10 plus water to about the 2/3 full level.
Added 2 bags of noodles
and chicken soup stock mixed with water to each roaster at 10:45.
We
added quite a bit of water. We had 1 bag of oyster crackers and a package
of saltine crackers.
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