Chicken Noodle Soup

No frills, nothing fancy, just down home, delicious, hearty, hot and sexy, chicken noodle soup.

 

I have this all ready to go in the freezer. I literally unpack the appropriate frozen ingredients, add to the crock pot and let it hang out as long as it wants.

 

I use my own chicken broth, I don’t buy it, ever. I’ll attach the recipe for that, I’ll be posting it soon…

 

I keep chopped onions, celery, carrots (I don’t blanch I just use small portions, they stay good in the freezer for about a month, but no longer.) shredded chicken and frozen broth in the freezer.

 

I add the veggies and chicken right to the crock pot, with about two cups of hot water and some frozen broth, which is about 16oz.

 

INGREDIENTS:

Since it’s soup, why pinpoint measurements? I never understood how you need, “3 carrots” or “1 onion”. How do YOU know what I like in my soup? So, I use about 16oz of each… I do all my portioning for freezing in solo cups, so the amounts I freeze of everything is about 16oz. It leaves enough head space in the bag for expansion for foods which do that and keeps all my portions the same.

White onion, always diced, usually frozen.
Carrots, coined and frozen.
Celery, chopped and frozen.
Sometimes, I use potatoes, diced, not frozen. That’s when I know Boo will be using it for lunches and I want to bulk up the soup a bit.
Chicken, cooked, shredded and frozen.
Broth, again, frozen.
About 2 cups, maybe 3 of hot water.
Egg noodles, about 2 cups.
Thyme, rosemary, basil, oregano, salt and pepper.

Add everything except noodles to crock pot, season well and let it simmer. It’s soup, you know how it’s done.

 

I serve it up with either homemade cheddar biscuits, which I’ll post a recipe for soon or these delicious garlic and herb biscuits.

I also got a few loaves of artisan bread at Sprouts and have kept it sliced in the freezer for quick garlic bread.

Enjoy!