Ingredients

  • 2 boxes chicken stock 
  • 1 bag of Carrots
  • 1 Onion
  • 1 bag Celery
  • 1 Whole chicken
  • 1 can Biscuits
  • 1 or bag frozen Egg noodles, depending on how many noodles you like!
  • Salt
  • Pepper
  • Poultry seasoning

Directions

  1. Rough chop a few carrots, celery, half an onion.
  2. Put in stock pot with the chicken and one box of stock.
  3. Add the salt, pepper, poultry seasoning.
  4. Add enough water to cover the chicken.
  5. Simmer for 30-45 minutes and flip chicken for another 30-45 minutes. 
  6. Remove chicken to cool.
  7. Remove onion, celery, carrots.
  8. Dice half an onion, a few celery stalks, and a few carrots; add to stock.
  9. Pick chicken and put chicken back in stock.
  10. Add the last box of stock if needed, depending on how much soup you want.
  11. Simmer and add noodles.
  12. Cut biscuits in fourths and roll in a little flour to make dumplings.
  13. Add dumplings to soup.
  14. Cook for five minutes and serve. 

Note You can freeze leftovers and reheat with more chicken stock added. Dumplings don’t freeze super well, so you might want to eat all of those and then make new ones for your re-heated soup.