Name: Chicken Noodle Soup
Prep time: 5 min
Ingredients: 2 chicken breasts (boneless, skinless); 2 cups carrots (peeled and chopped); 1 onion (diced); 3 stalks celery (chopped); 3-4 cloves garlic (minced); 1/2 teaspoon dried thyme; 1 bay leaf; 6 cups chicken broth; 1 cup water; 3 tsp. parsley; 1/2 tsp. salt; 1/2 tsp. pepper; 2 cups uncooked wide egg noodles (for day of cooking)

As I write this, we are just coming out of a deep freeze in our town. It’s been six days of -40° temperatures and I can tell you that it has been a comfort soup kind of week! This homemade Chicken Noodle Soup recipe is exactly that. There isn’t much more comforting whether it be on a cold day or nursing a cold than good old-fashioned chicken noodle soup. If you have this made ahead and in the freezer, you can eat it whenever you need it.

Having it made as a freezer meal also makes it nice to give as a gift to someone you know who is sick or going through a hard time.

How can I spice up Chicken Noodle Soup?

If you like a bit of kick to your chicken noodle soup or just want to try something new, there are a few routes I can suggest.

Italian flavor twist: add seasonings such as oregano, basil, and thyme or Italian blend seasoning
Thai flavor twist: add some coconut milk (1/2 cup), lime juice (1-2 Tbsp.), lemongrass, and top with fresh cilantro
Tex mex flavor twist: replace the carrots with cubed green or red bell peppers, add a small can of diced green chilies, and top with shredded cheese when serving. You can also serve with hot sauce.

Chicken Noodle Soup Recipe:

Ingredients:

2 boneless, skinless chicken breasts
2 cups carrots, peeled and chopped
1 onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
1/2 teaspoon dried thyme
1 bay leaf
6 cups chicken broth
1 cup water
3 tsp. parsley
1/2 tsp. salt
1/2 tsp. pepper

Day of cooking:

2 cups uncooked wide egg noodles for the day of cooking

Assembly instructions:

Place all ingredients except for the egg noodles in a large resealable freezer bag.
Remove excess air. Seal. Label the bag with cooking directions and date.
Freeze.

Cooking instructions:

Thaw. Cook in crockpot on low for 4-5 hours.
Take the chicken out of the liquid and cube or shred it.
Put it back in the crockpot.
Add the noodles.
Cook another 10 minutes until noodles are tender.If you want, you can serve the soup with soda crackers and an extra sprinkle of pepper.

What do I do with the leftovers?

Let the soup cool to room temperature. Store leftovers in an airtight container in the refrigerator. Proceed with reheating on the stovetop or in the microwave.

Can you freeze chicken noodle soup?

Yes, you can freeze chicken noodle soup, but you’ll want to wait until the day of serving before adding the noodles for optimal results. This ensures that your noodles aren’t mushy.

The best method of freezing chicken noodle soup is to put the broth, seasonings, vegetables, and raw chicken in a freezer bag to store in the freezer and then add the noodles towards the end of cooking on the day of serving.

It is possible to cook the soup and then freeze, but that can lead to overcooked vegetables and mushy texture in the noodles so is not recommended.

If you want to make individual portions of the soup and freeze, it’s best to pre-cook the chicken.