Julie’s Chicken Soup
Cook whole chicken fryer for 2 hours (put salt and chicken bouillon in water – bring to boil then turn down)
1/2 package of celery (chopped) and carrots (chopped) – I usually use whole package of both and chop in big sizes
bag of noddles – I use the no yolk large
after chicken is cooked take out of the pot to cool – put *seasonings, celery, carrots in pot and cook for 30 minutes then put in noddles. I usually add water to pot to make a big pot of soup and have extra liquid – if I add water I add some salt and more chicken bouillon.
*Seasoning I add –
- celery seed
- ground oregano
- ground thyme
- dill weed
- rubbed sage
- whole basil
I put a lot of all seasoning (just pour it in) and even more of tarragon (this is the magic of the soup)
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