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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 flavour twist: add seasonings such as oregano, basil, and thyme or Italian blend seasoning
- Thai flavour twist: add some coconut milk (1/2 cup), lime juice (1-2 Tbsp.), lemongrass, and top with fresh cilantro
- Tex mex flavour twist: replace the carrots with cube 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 day of cooking
Assembly instructions:
- Place all ingredients except for the egg noodles in a large resealable freezer bag.
- Remove excess air. Freeze.
Cooking instructions:
- Thaw. Cook in crock pot on low for 4-5 hours.
- Take out chicken and cube or shred it.
- Put it back in the crock pot.
- 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.

- 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
-
Place all ingredients except for the egg noodles in a large resealable freezer bag.
-
Remove excess air. Freeze.
-
Thaw. Cook in crock pot on low for 4-5 hours.
-
Take out chicken and cube or shred it.
-
Put it back in the crock pot.
-
Add the noodles.
-
Cook another 10 minutes until noodles are tender.
You may also like these other make ahead soup recipes:
Hearty Sausage and Zucchini Soup
5 Secrets to Freezer Cooking Success!
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