Serving Size: 4-6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 T butter
1 lg carrot, chopped
2 stalks celery, chopped
1 bay leaf
1/4 t dried thyme
3 chicken bouillon cubes
1.5 C frozen egg noodles
1/5 C. diced chicken breast
In a medium pot, melt butter and saute carrots and celery until cooked but not browned. Add 5 Cups of water, bay leaf, thyme, and chicken bouillon to soup. Bring to boil and let simmer for 10 minutes. Add egg noodles and simmer 20 minutes. Add chicken return to boil before serving or transfer to a freezer bag.
Freeze.
Thaw.
Warm and serve.
Alternate: Often these soups get too liquidy to freeze and either take up too much room in my small apartment freezer or they bust open. What I have done with other soups (but have not yet tried with this recipe) is adding the water after thawing and cooking before eating. The instructions for this recipe would look like this:
In a medium pot, melt butter and saute carrots and celery until cooked but not browned. Add the rest of the ingredients except the 5 cups water and transfer to a freezer bag. Freeze. Thaw. Heat in pot with 5 cups water for 20-30 minutes before serving.
I have not tried this with this recipe yet but I'm sure it would work. Let me know how it goes if someone gets to it before I do!
