A perfect soup for those cold winter days. It is also a filling meal for those late nights when you are on the go. I added a little extra chicken & carrots.Ingredients:
2 c shredded cooked chicken
2 32 oz cartons chicken broth
2 Tbsp Onion Onion Seasoning
2 tsp Garlic Garlic Seasoning
1/2 tsp black pepper
1/2 tsp dried basil
2 ribs celery, sliced
20 baby carrots, sliced or cubed
2 c egg noodles, uncooked
Serve tonight instructions: Combine first 8 ingredients in a large saucepan; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes or until vegetables are crisp-tender. Stir in noodles and simmer 5-7 minutes or until noodles are tender. Salt and pepper to taste.
Freeze for later: Combine first 6 ingredients in a gallon resealable freezer bag. Add egg noodles to a quart resealable freezer bag. Put both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Combine vegetables and soup mixture. Prepare as directed above.
Tip: for quick preparation, use rotisserie chicken.
Makes 6 servings. serve with your favorite crackers.
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