chicken noodle soup
(1 rating)
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I got this recipe from my best friend and every time I make it, people say it's the best chicken noodle soup they've ever had. I've made chicken noodle before that didn't have too much flavor. This recipe has a lot of flavor to it! I tend to play it by ear each time, too. 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 rating)
yield
25 serving(s)
prep time
20 Min
cook time
4 Hr
Ingredients For chicken noodle soup
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1 lgfamily roaster chicken
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1-2 lgwhite onions
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1 bunchcelery stalks, chopped
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8-10 lgcarrots, chopped
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6-8chicken bouillon cubes
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1 pkgranch dressing mix
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1 pkgwide egg noodles (or your choice)
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approx 1 tspsalt and pepper, optional
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approx 2 tspgarlic powder
How To Make chicken noodle soup
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1Clean chicken and place whole chicken in a large Dutch oven.
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2Add 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.
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3Carefully 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!
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4Take 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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