Chicken Noodle Soup
Ingredients:
Ingredients:
3 chicken
breasts
5 large
carrots (peeled and chopped)
3 celery
stalks (chopped)
½ sweet onion
(chopped)
6 tsp.
chicken bouillion
½ cup butter
2.5 tsp.
minced garlic
½ tsp. dried
thyme
½ tsp. sage
1 T. Parsley
6 cups water (if freezing only use 1 cup water and add the rest when ready to cook)
3 cups prepared egg noodles (use store bought or my favorite homemade recipe from mel's kitchen cafe)
Regular Prep Instructions:
Place all ingredients (other than egg noodles) in a large crock pot. Cook on low for 7-8 hours or until chicken is cooked through and veggies are tender.
Take chicken out of crock pot and shred, then return to soup.
Cook noodles according to package or recipe instructions and add to soup. Enjoy!
Freezer Meal Prep Instructions:
Combine all
ingredients (only use 1 cup of the water, and exclude the noodles) in a gallon sized freezer bag. Label and freeze.
When ready to
serve- place in crock pot with the other 5 cups of water (and 1 bay leaf if desired).
Cook on low for 9-10 hours if frozen, or 7-8 hours if thawed or until chicken is
cooked through and vegetables are tender.
Take chicken
out of crock pot and shred, then return to soup.
If adding
noodles:
Boil egg
noodles in water according to directions in recipe and add to soup OR pour soup
into a large stock pot and bring to a boil on the stove. Boil noodles in soup
according to the noodle recipe and serve!
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