Delicious Chicken Noodle Soup
Well, it's certainly not cold here! It is the first day of Winter and it's 74 degrees. That isn't what I had in mind for my Christmas weather, but hey, I can't control the weather. It is kinda crazy, isn't it? Is anyone going to have snow this Christmas? We'll see!
I decided to make chicken noodle soup because it's a great freezer meal and my husband loves it. I do too, especially with the cold/flu season happening, it's good to have a stock-pile of this stuff!
Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent -- about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender -- about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender -- about 10 more minutes. Serve hot.
I am not feeling too well so I just took the recipe from this website. I have made this recipe at least 5 times and it always turns out great. There is quite a bit of chopping involved but this is delicious. As I mentioned earlier, it can be frozen. I put 2 cups per freezer bag and it freezes for a long time.
I hope you enjoy this soup!