Chicken Noodle Soup (Edit)

This recipe freezes really well to be eaten later. Before adding in noodles, separate out the portion you want to freeze. To reheat, thaw frozen soup and follow steps 5 and 6. This recipe shares many of the same ingredients as Pot Pie, make them in the same week!

Yield

5 bowls

Ingredients

  • 1 Tablespoon butter

  • 1/2 Cup chopped onion

  • 1/2 Cup chopped celery

  • 1 Cup sliced carrots

  • Four 14.5 ounce cans chicken broth

  • One 14.5 ounce can vegetable broth

  • 1/2 Pound chopped cooked chicken (rotisserie chicken)

  • 1 1/2 Cup egg noodles

  • 1/2 Teaspoon dried basil

  • 1/2 Teaspoon dried oregano

  • salt and pepper to taste

Directions

  • Melt butter

  • Cook onion, celery, and carrots

  • Pour in chicken and vegetable broth

  • Stir in chicken, basil, oregano, salt and pepper

  • Add in noodles and bring to boil

  • Reduce heat and simmer for 20 minutes