Chicken Noodle Soup
Sara
Ingredients:
2 cups cooked chicken, shredded
1 cup onion, diced
1 cup celery, chopped
2-3 cloves garlic, minced
2-3 cups carrot, chopped
4 cups water
3 Tbsp Better than Bullion
8 oz (1/2 bag) Country Pasta homemade style egg pasta
salt & pepper, to taste
1 can cream of chicken soup
***FREEZER INSTRUCTIONS***: Place cream soup and shredded chicken into gallon freezer-safe baggies. Set aside. In a large pot, saute onion and celery in a little olive oil. Add garlic at the end of saute. Add carrots, noodles, bullion, and 4 cups of water. Cook about 15 minutes. Pour over chicken and cream soup. Seal, label, and freeze.
***TO COOK FROM FROZEN***: Thaw, add 4-6 cups water. Heat & enjoy!
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