Makes or use 4 cups of chicken stock

Heat oil in pan, add carrots, garlic, celery and onion and sauté for just a few minutes. (I like my veggies to maintain some crunch/texture)

Add chicken drumettes to pan with veggies, sprinkle with ranch seasoning, salt, and pepper. (when you rotate the chicken to cook the other side, I sprinkle with more ranch seasoning.)

After chicken is cooked on the outside, add chicken stock to the pot and cover. Cook on low for about 15-20 min.

Remove Chicken from pot, let cook a bit. Take skin off the chicken drumette and remove meat from bone. Add meat back to the pot and discard bones and chicken skin.

Add all remaining herbs and spices. Cook on low for about 15 min.

Add noodles (cook time will vary depending on what type of noodles you use. FYI Egg noodles will cook faster than elbow macaroni.)