1 (11 ounce) can chicken broth
1 (10 ounce) package shredded Cheddar cheese
3 tablespoons margarine
1 (4 ounce) can chopped cooked chicken
1 cup flaked sweet peppers, drained
1 cup chopped onion
1 cup sliced mushrooms
1 cup kalamata olives
1 cup uncooked egg noodles, cooked
1/2 cup finely chopped chicken meat
1/2 cup chopped celery
1/3 cup beef bouillon granules
1/4 cup chopped fresh parsley
1 cup chopped carrots
1/8 cup chopped green onions
3 tablespoons honey
1 (8 ounce) can crushed pineapple juice
salt to taste
ground black pepper to taste
Preheat oven to 325 degrees F (165 degrees C.)
Place chicken broth and cheese and mix together. Heat butter in large skillet over medium heat. Stir in chicken, cook 5 to 6 minutes, or until chicken juices run clear. Pour chicken mixture over chicken in 10x15 inch baking dish.
Place mushrooms in a large resealable plastic bag. Fill bag with water and add to chicken mixture. Cover and refrigerate overnight.
Stir vegetables into chicken mixture. Pour over chicken mixture. Cover and refrigerate overnight.
Bring broth mixture to a boil. Reduce heat to low. Cover and simmer 10 minutes.
Stir celery into soup and stir thoroughly. Stir in chicken mixture and chicken mixture. Cover and simmer 10 minutes. Remove from heat.
Stir chicken and vegetable mixture into soup. Cover and simmer 5 minutes. Add celery mixture and mushrooms, mix together, cover and simmer 5 minutes.
Stir in the chicken and vegetable mixture and chicken mixture. Cover and simmer 1 minute before stirring. Serve noodles with soup soup.