Chicken Noodle soup
I usually make mine creamier and less watery. I also usually make it the day before an event and a lot of the juice gets soaked up so I'll throw in another bouillon cube and a little more water when I heat it up. It does make a lot, but it's great to have extra to freeze. Very worth it!
1 largefamily roaster chicken
1-2 largewhite onions
1 bunchcelery stalks, chopped
8-10 largecarrots, chopped
6-8chicken bouillon cubes
1 pkgranch dressing mix
1 pkgwide egg noodles (or your choice)
approx 1 tspsalt and pepper, optional
approx 2 tspgarlic powder
How to Make Chicken Noodle soup
- Clean chicken and place whole chicken in a large Dutch oven.
- Add carrots, celery, onions, ranch dressing, salt and pepper, garlic powder, and bouillon cubes. Add water until it almost covers the chicken. Stir. Bring to boil then reduce heat to medium-low, cover, and cook for approximately 3 hours or until chicken is fully cooked.
- Carefully take chicken out and let it cool. It usually breaks apart a little so be sure to try and get as many bones as possible out of the soup. I get most of them, but I usually miss a few!
- Take the bones and skin off of chicken. Tear the chicken into pieces and place back in pot. Add the noodles and cook at least until noodles are cooked. I usually leave it on for a bit longer, though. Add more spices and bouillon to taste.