One of my favorite foods to make and freeze in the winter is chicken noodle soup. When colds or flus make an unexpected and unwelcome visit to our home, I pull out a batch, make some noodles, and serve for instant comfort!
This is the easiest and quickest chicken soup I have found. It tastes great…very simple, but sometimes that’s the best! This is a great recipe for using leftover chicken from a previous meal or a storebought rotisserie chicken. Remember, if freezing, don’t add the noodles until you thaw, otherwise they will get mushy and absorb too much broth. I always make my noodles separate anyway. Everyone can add however many they want, and I don’t have to worry about the noodles getting too soft.
- 2 TBS Butter
- 1 TBS Olive Oil
- 2 C chopped Celery
- 1.5 C chopped Onion (about one medium onion)
- 2 C chopped Carrot
- 4 (32 oz) cartons Chicken Broth or Stock
- 4 C chopped, cooked Chicken
- 1 teaspoon Parsley
- 1 teaspoon Italian Seasoning
- salt and pepper to taste
- 1/2 box pasta of your choice. I like egg noodles, my daughter likes stars, sometimes we use cut spaghetti or rotini.