Lainie’s Creamy Chicken Noodle Soup

Serves 12

 

12 c. water

10 chicken bouillon cubes

4 chicken breasts

-Boil until chicken is cooked through.

 

-Take chicken out of broth and chop.

-Boil 8-10 oz. egg noodles in a separate pot.

 

-While noodles are cooking, put the following into the broth:

3-4 carrots, peeled and sliced

3-4 celery stalks

1 med. onion, chopped fine

-Cook until veggies are soft.

 

-Add:

1 c. milk

3 cans cream of chicken soup

-then add back in the chopped chicken and noodles.

-Add salt and pepper to taste.

-Simmer for 15-20 min.

 

I love this served with cheddar biscuits.

 

FROM FROZEN:

 

Thaw soup overnight in refrigerator. Boil ½ bag of egg noodles. While noodles are cooking, heat up soup until hot.  Add egg noodles and simmer for 15-20 min. Add salt and pepper to taste.

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Serves 6-8

1 pound sausage

1 quart water Cook sausage and drain. Add to soup kettle with the water.

Then add: 1 onion, chopped

2 carrots, sliced

2 stalks celery, chopped

2 cloves garlic, minced

1 (28 oz.) can crushed tomatoes2 (8 oz.) cans tomato sauce

1 Tbsp. parsley flakes

½ tsp. basil

1 tsp. oregano

salt and pepper

2 cups beef broth Mix together and simmer for 2 to 3 hours. FREEZE

Pantry Bag: Defrost and then add:

1 (16 oz.) can garbanzo beans, drained

1 (16 oz.) can cut green beans, drained

1 cup macaroni

Bring to a boil and reduce heat. Cook until macaroni is tender.

Serve with fresh grated Parmesan cheese on top. TO FREEZE: Follow directions as above. Freeze soup mixture WITHOUT last 3 ingredients (beans x 2 and noodles). Keep those in their canned/dry noodle form until cooking day. Directions: Thaw overnight in refrigerator. Heat over med-high heat and add noodles and 2 cans of drained beans. When noodles are tender, your soup is ready. Serve with Parmesan cheese.