Chicken Noodle Soup
Source: Fix, Freeze, Take & Bake
“A great make-ahead freezer meal! When I made this I didn’t have bay leaves, I skipped the celery, I used dry noodles (cooked and drained) and used a can each of chicken and turkey.”
Ingredients
1 tablespoon butter
1 large carrot, chopped
2 stalks celery, chopped
1 bay leaf
1/4 teaspoon dried thyme
3 chicken bouillon cubes
1-1/2 cup frozen egg noodles
1-1/2 cup diced chicken breast
1. In a medium pot, melt butter. Added carrots and celery; sauté until cooked but not browned. Add 5 cups water, bay leaf, thyme and chicken bouillon cubes to pot. Bring to a boil and let simmer for about 10 minutes. Add noodles and simmer for an additional 20 minutes. Add chicken and return to a boil.
If freezing: Transfer cooled soup to a freezer bag and lay flat in freezer.
To prepare frozen soup, thaw before heating. Use a double-boiler on stovetop to reheat.
(Submitted by Tiffany)
