Chicken Vegetable Soup

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This chicken vegetable soup is so great on a cool or frosty day or even when your feeling sick. I usually make this and then freeze it in 1-2 cup containers so we can have it whenever we want. I live in a small country setting with a few houses nearby and when I make this I always have to send some over to my neighbors.

Shared by charzan,
virginia

Ingredients

  • 10 lbs. chicken parts
  • 1-2 lg. onions chopped
  • 1 lb. carrots sliced
  • 1/2 pkg. celery, sliced in small chunks
  • chicken stock/ or canned broth (may need chicken bouillon cube if using stock)
  • 1 pkg. egg noodles
  • 1 dash pepper
  • 1 sprinkle garlic powder
  • 1 sprinkle onion powder

Directions

Boil chicken until done, remove chicken from pan and when chicken has cooled, remove from the bone. You can use the chicken stock (water from cooking chicken) with chicken bouillon added for flavor or discard the stock and use your canned broth. Place your veggies in pot and let cook until tender, add the chicken you took the bones out of and add your noodles. Let cook until noodles are soft. Cooking time varies from start to finish (can be 2-4 hours).

NOTE: You can decide how much chicken to use for your self or family I make a big pot with 10 lbs of chicken, then share with neighbors and freeze what I have left over. If you use the stock you boiled chicken in, I usually skim off as much fat as i possibly can.

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