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

Directions
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!

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