Chicken or Turkey Noodle Soup

Recipe from Gail Christians

Chicken Soup:
1 whole chicken
1 medium onion, chopped
6-8 carrots, peeled & sliced
2-3 tsp chicken & herb granulated bouillon
Pepper, as desired
1 pkg egg noodles
½ - 1 bag baby spinach (for turkey soup), if desired

Boil chicken in Dutch oven for 40-50 minutes until cooked through.  Remove chicken from broth and de-bone meat; set aside.  Add the onion to broth and let simmer.  Then add carrots, bouillon, and pepper.  Return chicken meat and noodles, heat until noodles are cooked.

Turkey Soup: (especially good using leftovers from Thanksgiving/Christmas dinner)
(Can make soup in roaster pan that turkey was roasted in, placing on two burners)  Take turkey carcass, add water until just covered, and bring to a boil.  Simmer to make turkey stock.  Remove carcass and remove meat from bones.  Add the onion to broth and let simmer.  Then add carrots, bouillon, and pepper.  Return turkey meat (plus any leftover turkey as desired) and noodles, heat until noodles are cooked.  Just before serving, add bag of baby spinach, if desired.

Note:  with left-over soup can add 1 can of cream of mushroom soup and place in buttered baking dish.  Bake at 350 degrees for 20-30 minutes or until hot.