Saturday, October 26, 2013

Chicken Soup for the Freezer (and the Soul)

What do you do when you accidentally have four extra cans of Chicken Broth in your cupboard? You make chicken noodle soup on a Saturday afternoon and freeze half!

Why the accidental broth purchase, you ask? Well, Bob and I got in the habit of splitting up the grocery list for efficiency's sake, each attacking the grocery store from opposite ends and meeting in the middle at the checkout lanes. But apparently I had put chicken broth on both of our lists. We realized when we got home. Oops. 

I found a recipe on allrecipes.com and after a quick dicing of carrots, celery and onion the soup was on. The 1 1/2 cups of egg noodles the original recipe called for seemed so low that I ended up dumping in about 3 cups worth and adding an extra 14 oz of Vegetable Broth to make the recipe stretch a bit further.

Chicken Noodle Soup
1 Tbs butter
2 carrots, peeled and diced
2 stalks of celery, diced
1/2 lb of chicken, cooked and shredded (use the paddle attachment/KitchenAid mixer trick for a quick fix!)
1/2 tsp dried oregano
1/2 tsp dried basil
salt and pepper to taste
4 14.5 oz cans chicken broth
32 oz vegetable broth
2 1/2 cups egg noodles

Melt butter in a stockpot and add celery and onion, cook about 5 minutes until tender. Add chicken, chicken broth, vegetable broth, oregano and basil, salt and pepper and uncooked egg noodles. Bring to a boil and then simmer for about 20 minutes.
We hosted my sister's family for the day, so it was soup all around with a side of simple grilled cheese (albeit Whole Foods' crusty bread/aged cheddar type of grilled cheeses). 
We served up 5 bowlfulls and had plenty left over. The rest of the soup went in the freezer, which - along with a batch of my favorite meatballs and spaghetti sauce recipe - helped me cross my goal of coming up with more freezer meals off my list.

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