Chicken Noodle Soup with a Freezer Friendly Twist

• 32 ounces, fluid Chicken Or Turkey Broth
• 16 ounces, fluid Water
• 5 whole Boneless Skinless Chicken Breast
• 1 whole Medium Yellow Onion
• 5 stalks Celery
• 2 bags (20 Oz. Bag) Frozen Crinkle Cut Carrots
• 1 teaspoon Dried Sage
• 2 Tablespoons Fresh Parsley
• 2 whole Bay Leaves
• 1 teaspoon Salt
• 2 teaspoons Pepper
• Egg Noodles, If Serving Immediately

1. Heat broth and water in a large stock pot to a boil.
2. Add chicken breast and cook through.
3. Reduce broth to a simmer.
4. Take the chicken breast out and let cool completely, then shred with two forks.
5. Add chicken back to the broth.
6. Add onion, celery, carrots all herbs, spices and seasonings.
7. Leave on a low simmer and cover with a lid.
8. Simmer for 1 hour.
9. Add the egg noddles in the last 15 mintues, if you will be serving the soup that night and not freezing it.
10. Now here is where I decided to change it up this year.
11. I didnt add the noodles in because in years past, if I freeze the chicken soup, the noodles turn to mush after defrosting and reheating.
12. For any of the soup that was getting frozen, I just omitted the noodles from the containers.
13. When I was ready to have chicken noodle soup for dinner, I just cook the amount of noodles we need.
14. Note: I make my own broth from leftovers of chicken or turkey.
15. Super easy to make and freeze!

fluid chicken, water, chicken, onion, stalks celery, carrots, fresh parsley, bay leaves, salt, pepper, egg noodles

Taken from tastykitchen.com/recipes/main-courses/chicken-noodle-soup-with-a-freezer-friendly-twist/ (may not work)