Sensational Make Ahead Soup! When you make soup from scratch, I suggest making a double recipe, if it’s something that freezes well. Buy some single serving plastic containers or in whatever size is convenient for your family. Cool until warm, cover and refrigerate for 30 minutes, then place in your freezer. It’s so simple. Soups are really great for this! Especially if someone in your family is feeling under the weather. I swear it’s a lifesaver! When the weather’s cold outside, I especially enjoy a single serving of soup defrosted in the microwave straight from the freezer. It tastes so much better than store-bought soup! I really love this!
Make Ahead Chicken Noodle Soup
Prep time
Cook time
Total time
You're going to want to have this in your freezer to reheat at the spur of the moment!
Author: Linda Davis
Recipe type: Soup
Cuisine: Californian
Serves:: 6 2½ cup servings
Ingredients:
- Ingredients:
- 1 T Olive oil
- 2 T Unsalted butter, divided
- ½ lb Chicken breast (2 large ones , about 1 ½ C)
- ¾ t Old Bay Seasoning
- ½ t Kosher sea Salt, or to taste
- ¼ t Freshly ground black pepper, or to taste
- ½ C Onion, chopped medium
- ½ C Celery, chopped medium
- 1 C Carrots, sliced
- 4 C Swanson brand Chicken broth, low sodium (1 32oz. carton)
- 4 C Swanson brand Vegetable broth (1 32oz. carton)
- 1½ C Wide Egg noodles, uncooked
- ½ t Dried basil
- ½ t Dried oregano
Directions:
- In a large pot or dutch oven, over medium-high heat, melt 1 tablespoon butter and 1 tablespoon olive oil.
- Slice 2 large chicken breasts horizontally to create 4 evenly sized ones.
- Mix salt, pepper and old bay seasoning together in a small bowl.
- Pat chicken dry and sprinkle both sides evenly with seasoning mix.
- Place in the large pot and cook about 5 minutes on each side, or until deep golden browned but not until stiff.
- Remove from pot, set aside to rest for five minutes on a plate, loosely covered with aluminum foil.
- Cut chicken into small bite-sized chunks and set aside, reserving any drippings from plate, then add to pot.
- Meanwhile, in the same large pot over medium-high heat, melt 1 tablespoon butter.
- Cook onion, carrots and celery in butter until just barely tender, 5 minutes.
- Pour in chopped cooked chicken, drippings, with chicken and vegetable broths and stir in uncooked noodles, basil, and oregano.
- Bring to a boil, then reduce heat to a gentle simmer for 10-15 minutes before serving, or until carrots are tender.
- Season to taste with salt and pepper, if you need any at all.
