Soup, hmm, I don’t exactly know what to say about it. I’m not a huge fan but I don’t hate it either. It’s a quick fix and I do love that. I’m not opposed to a soup and salad or sandwich combo but I can’t remember ever ordering just soup for a meal. Odd if I think back on it.
I know we are coming up quickly on fall, you can feel it in the crispness in the air. But it was still difficult to think of soup for this post. Our weather is gorgeous and the perfect temperature for doing any activity or sport. Definitely grilling weather, not stew and bread. Who thought up these topics anyway? Oh, me lol
If I make a soup it’s going to be a hearty one. I honestly prefer stew to a broth soup. But if I’m going to make a broth soup it’s almost always going to be chicken noodle.
When it comes to making make ahead meals and freezing them for later use, I like to make big batches of various soups and stews. When I freeze them for future meals, I like to freeze them in 4 cup and 8 cup containers. I find that the 4 cup size is great for lunches for two people and the 8 cup size works for my family of 4. Both of these chicken soups will freeze well and will keep for up to 3 months if properly frozen.
Chicken Noodle Soup Recipe
- 3 lb. chicken
- 2 quarts water
- 2 teaspoons salt
- 1 1/2 cups chicken stock
- 2 cups chopped celery
- 2 cups diced carrots
- 1/2 cup finely chopped onions
- 1 teaspoon ground black pepper
- 4 cups egg noodles
Place chicken parts in a large kettle along with 2 quarts of water, cover and cook chicken until it’s done.
Remove chicken and strain the broth.
De-bone chicken and return to the kettle with the strained broth.
Pour in your carton of chicken stock, chopped celery, carrots, onions, ground pepper and salt.
Cook on low until the vegetables are tender. If not freezing, then add in the egg noodles and cook for 10 minutes.
Makes 4-5 servings.
If freezing, don’t add the noodles. Cool soup before putting in freezer safe containers. Add the noodles when you reheat.
Chicken Caruso Recipe
- 4 cups chicken stock
- 7 oz. uncooked macaroni
- 2 slices bacon, chopped
- 1/4 cup green pepper, chopped
- 1/3 cup onion, chopped
- 2 cups cubed cooked chicken
- 2 cups cheddar cheese, shredded
- 1/4 cup pimiento, chopped
- 1/4 cup toasted almond slivers
- 1 (10 ounce) pkg. frozen green peas, cooked & drained
- 3 tablespoons sherry
In a large stock pot, heat chicken broth until it comes to the boiling point.
Pour in the macaroni, cover and cook for 10 minutes or until the macaroni is fork tender. Do not drain off the water.
In a large skillet, fry bacon until crisp.
Stir in the chopped green pepper and onion.
Cook and stir until onion is tender; drain off excess bacon fat.
Stir in macaroni and broth mixture and the remaining ingredients.
Heat for 10 minutes or until all of the mixture is heated through.
Makes 6-8 servings.
Cool soup before freezing in freezer safe containers.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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