Chicken Noodle Soup
simple chicken noodle soup great anytime, meal prep, freezer meals, illness, comfort food days.
Servings: 12 servings
Ingredients
- 1 tablespoon butter
- 4-6 large carrots, sliced
- 4 stalks celery, sliced
- 1 medium white onion, diced
- 4 lbs boneless skinless chicken thighs, diced into 1" pieces.
- 12 oz small egg noodles (Al Dente Golden Egg Bonnetti Noodles)
- 2 qts chicken broth (64 oz), which is 8 cups
- 1-2 tablespoons chicken bouillon
Instructions
- In a 5 quart pot, heat over medium temperature add butter, diced onion, carrot and celery and stir 1-2 minutes.
- Add in chicken stock, and diced chicken thighs and continue to heat over medium heat, avoid boiling so the chicken won't be tough.
- In a sepate pot boil the pasta according to package directions. Then drain and rinse with cold water to stop the noodles from cooking, this will also help them not stick together.
- Once chicken is cooked to 165° and tender, remove the soup from the stove.
- If eating all the soup, go ahead and add the pasta. Otherwise allow the soup to cool. Ladle soup into the jars leaving room for the noodles and allow an inch for the soup to expand when freezing in the 16 oz. jars and gift them, place them in the fridge for meal prep, or freeze them.