Today we did a last-minute cooking/baking day! I have never done very much freezer cooking, but I think I’ll have to do it more often! Cooking ahead is definitely more efficient! In about 4 1/2 hours, I made hard boiled eggs, sweet tea, pumpkin bread (a loaf for now and one for the freezer), chicken noodle soup, and chicken/bean burritos for the freezer. Not bad!
I ran out of oil, and so I used half oil and half applesauce in the pumpkin bread. It turned out just the same as usual!
This chicken noodle soup is simple to make and very delicious! The recipe came from a magazine clipping that my mom had.
Total prep time is close to 2 hours, but much of that is unattended.
Chicken (I used two breasts with bones in)
14 cups water, divided
1 onion, cut into wedges
2 bay leaves
2 tsp salt
1/2 tsp pepper
1 cup sliced carrots
1 cup sliced celery
2 T chicken bouillon (I didn’t have any, but I did add a can of chicken broth)
1 tsp. basil
1 tsp. parsley flakes
In a large pot, cook the chicken in 8 cups of water (I didn’t measure). Add the onion, bay leaves, salt, and pepper. Simmer 1 hour.
Take the chicken off the bones. Remove the onion and bay leaves. (I strained the broth at this point to get rid of little pieces of bone, etc., and I ended up with 8 cups after skimming off the fat. Not bad for not measuring!) Add 6 cups of water, carrots, celery, bouillon, basil, and parsley. Simmer for 10 min. (I added 4 cups of chicken broth and 2 cups of water since I didn’t use bouillon.)
Add noodles – simmer 10-15 min. I used about 2/3 of a 12 oz. package of egg noodles.