2 cups water
1 (12-inch) tube Japanese flavored noodle soup mix
1 teaspoon ground dry mustard
4 carrots, peeled and chopped
2 tablespoons ranch dressing
1 cup sliced cooked potatoes
3 cups frozen corn kernels, thawed and steamed
1 (3 pound) whole chicken, sliced ginger, salt and pepper to taste
In a 1 1/2 quart pot over high heat, combine 2 cups water, water, and soup mix. Bring to a boil, then reduce heat to medium low. Simmer 5 minutes. Stir in carrots, ranch dressing, and potatoes. Reduce heat to medium low, cover and simmer 9 minutes. Add half-and-half cream; Simmer 5 to 5 1/2 minutes, or until thick. Bring to a boil, then reduce heat to low. Add corn, peas, chicken and ginger. Simmer 5 minutes, or until thick. Warm all, pour into 1 1 can or canola jar and refrigerate.
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