Simple Chicken Noodle Soup {Freezer-Friendly}
Chicken Noodle Soup {Freezer-Friendly}
This chicken noodle soup is easy to prepare and pretty healthy. My older sister shared this soup recipe with me, which she found at kitchme.com. Make a large batch of this chicken noodle soup for a neighbor in need. I made it for a friend who was suffering from severe stomach pain, hoping the soup would be easy on the tummy and give her strength, nutrition, etc., while she sought help. I brought her the full batch of soup separated into three separate containers; one to stick in the fridge and eat from now and two to freeze for later. My friend said she loved it (assuming the friend was honest). If that doesn't sell you on this recipe, my sister and her three picky eaters can vouch for it's tastiness, too. If you want to save time on making this freezer friendly chicken noodle soup, you can use canned chicken (remember to drain the juice) or meat from a rotisserie chicken already cooked from the store. To cut back on sodium, look for low-sodium chicken and vegetable broths. I used organic celery because celery is one of the dirty dozen (for what it's worth).Save on freezer containers by hitting up your local dollar store. There, you can find freezer-friendly containers of various sizes for a dollar (normally packs of two or three), where at other stores, you'll pay $2.00-3.00 easy for a pack of two or three. Every little bit of savings counts in my book.
Ingredients
- 1 tbsp butter
- 1/2 yellow or white onion, chopped
- 1/2 cup celery
- 4 (14.5 oz.) cans chicken broth
- 1 (14.5 oz) can vegetable broth
- 1 1/2 cups egg noodles
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- salt and pepper to taste
- 1/2 lb cooked chicken breast
Instructions
- Melt butter in large pot over medium heat.
- Add onion and celery to butter and cook until tender.
- Add broth, then remaining ingredients. Bring to a boil, then reduce heat and simmer about 20-25 minutes.
- Let the soup cool completely before freezing. Pour soup into an airtight container (or two) and transfer to freezer.
- Thawing options:
Refrigerator Method: Thaw in refrigerator (may take one or two days). Then, Transfer heat to pot to warm on stove top, or warm individual servings of the soup in microwave (in microwave-safe dish, of course).
Warm Water Method: Set the frozen container of soup in warm water until the soup is thawed or thawed part-way (i.e., loosened). Then, transfer the soup to a pot and heat thoroughly on stove top, or heat in microwave (again, in microwave-safe container).