Chicken Noodle Soup by Amanda

1 tsp butter
1/2 c. chopped onion
1/2 c. chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 lb. chopped cooked chicken breast
1 1/2 c. egg noodles
1 c. sliced carrots
1/2 tsp dried basil
1/2 tsp dried oregano
salt and pepper to taste

In a large pot over medium heat, melt butter. Cook onion and celery in
butter until just tender, 5 minutes. Pour in chicken and vegetable
broths and stir in chicken, noodles, carrots, basil, oregano, salt and
pepper. Cook noodles till just barely al dente (chewy).  Let cool down.  Ladle into freezer bag and freeze.
Cooking day directions:  Thaw and dump into large pot.  Reheat on
stovetop until warm!

By Melissa is my site built more out of spreading the word of safe eating and reducing waste than anything else. I'm Melissa and I am a qualified Nutritionist and a Sous Chef at the local Italian restaurant. I aim to educate people on eating well and reducing food waste.

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