4 slices bacon
2 (10 ounce) cans condensed cream of mushroom soup
1 (4 ounce) can minced onion
1/2 gallon chicken broth
1 1/2 quarts chicken sage
1 tablespoon packed brown sugar
2 teaspoons Irish seasoning
1 tablespoon dried basil
1 tablespoon dried parsley, crushed
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon finely chopped fresh parsley
1/2 teaspoon dried red pepper flakes
1/2 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon pepper pepper
3 tablespoons chopped fresh parsley, chopped
3 tablespoons chopped fresh oregano
1 tablespoon chopped fresh parsley
1 teaspoon marjoram
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons fresh lemon juice
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large skillet, mix together cream of mushroom soup, onion, chicken broth, chicken sage, brown sugar, garlic seasoning, basil, parsley, olive oil, chicken sage, brown sugar, Irish seasoning, basil, parsley flakes, lemon juice, basil, parsley, marjoram, salt, garlic powder, pepper and lemon juice.
Return bacon grease to skillet and heat over medium heat. Add celery and celery spice and saute until tender and crisp; set aside. Place butter in a large skillet. Reduce heat to medium and mix in 1 cup of bacon grease. Saute celery and citrus zest over medium heat until tender, about 15 minutes. Transfer celery and citrus spice mixture to the skillet and cook and stir over medium heat until just heated, about 2 minutes.
Stir celery and citrus zest into celery and orange sauce by using a small spoon. Mix in bacon grease. Cook briefly, stirring constantly, until vegetables are heated through. Bring to a boil and allow to cook for 10 minutes.
Stir in 1 cup of broccoli noodles and serve.