Sunday, August 14, 2011

Freezer Fast Recipe: Chicken Noodle Soup

Oh, I wish I had taken a picture...but we ate it too fast! Maybe I'll remember next time! Previously I posted how to make your own chicken broth. Recently we needed something quick to make for lunch, and I hadn't menu planned effectively. So, I relied on my fall back freezer stash.  After I had made chicken broth recently, I froze about 10 quarts of it.  I also had some extra cooked chicken breast that I had chopped and frozen and a bag of soup vegetables in the freezer.  In my pantry was a bag of egg noodles.  So, to make our very own chicken noodle soup all I had to do was defrost a few quarts of broth (basically just dumping the frozen chunk into the pot and letting it warm), add the vegetables and chicken, some seasoning like salt, pepper, onion, garlic and parsley, and then the noodles until cooked according to package directions.  All done, and a delicious hearty lunch!

We also like to add a little tobasco sauce...but AFTER we dish out the kids' portions.

In recipe form:

3 or 4 quarts of chicken broth
one bag egg noodles
one bag of soup vegetables (about 2 cups)
one pound of cooked, chopped chicken
1/4 tsp parsley
1/4 tsp garlic
1/4 tsp onion powder
1 tsp salt (my chicken broth had ZERO salt in it)
1/2 tsp pepper
(I really just eyeball my should do the same and taste it)

Mix broth, chicken, vegetables and spices together.  Once soup is boiling and all ingredients are warm, add the noodles and cook according to package instruction.  Don't overcook the noodles!  Enjoy!

1 comment:

  1. Love that it's all frozen and pre-bagged! So easy to just assemble!