Freezer Chicken Noodle Soup
A comforting and hearty chicken noodle soup that can be prepared in advance and frozen for easy meals. Made with tender chicken, fresh vegetables, and egg noodles, this soup is perfect for warming up on chilly days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
3 garlic cloves, minced
8 cups low-sodium chicken broth
2 teaspoons dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
2 teaspoons salt
2 bay leaves
2 cups cooked chicken breast, shredded
6 ounces egg noodles
1/4 cup fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, sliced carrots, and celery to the pot. Sauté for 5-7 minutes until vegetables are tender.
Add minced garlic and cook for 1 minute until fragrant.
Pour in chicken broth and stir in dried thyme, dried parsley, black pepper, salt, and bay leaves.
Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
Add shredded cooked chicken to the pot and stir.
Add egg noodles and cook for 7-8 minutes until noodles are tender.
Remove bay leaves and stir in fresh chopped parsley.
Allow soup to cool completely before portioning into freezer-safe containers.
Label containers with date and freeze for up to 3 months.
To reheat, thaw soup overnight in the refrigerator and warm on the stove over medium heat until heated through.