Homemade Chicken Noodle Soup (freezer meal)

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 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 the day of cooking

Assembly instructions:

1. Place all ingredients except for the egg noodles in a large resealable freezer bag.
2. Remove excess air. Freeze.

Cooking instructions:

1. Thaw. Cook in crockpot on low for 4-5 hours.
2. Take out chicken and cube or shred it.
3. Put it back in the crockpot.
4. Add the noodles.
5. 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.

Print

Chicken Noodle Soup

Prep Time

5 mins

 

Course: Soup

Keyword: chicken noodle soup, soup

Servings: 6

Calories: 174 kcal

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

Day of cooking:

• 2 cups uncooked wide egg noodles for day of cooking

Instructions

Assembly instructions:

1. Place all ingredients except for the egg noodles in a large resealable freezer bag.
2. Remove excess air. Freeze.

Cooking instructions:

1. Thaw. Cook in crockpot on low for 4-5 hours.

2. Take out chicken and cube or shred it.

3. Put it back in the crockpot.

4. Add the noodles.
5. Cook another 10 minutes until noodles are tender.

You may also like these other make-ahead soup recipes:

Vegetarian Taco Soup

Hearty Sausage and Zucchini Soup

Instant Pot Tomato Soup