Chicken Noodle Soup

I read through several recipes from the Fix-It and Forget-It cookbook and combined several and made my own modifications to come up with this recipe. Its quantities are more general guidelines or estimates than actual precise amounts.


1 Celery Head (not just 1 rib but the entire stalk that you buy), sliced

8 Carrots, peeled and sliced

1 onion, chopped

4-5 small potatoes, cubed

4 lbs. chicken breasts (either cut into bite size pieces or to be shredded after cooking)

1 teaspoon salt

½ teaspoon pepper

2 teaspoons dried basil

2-3 garlic cloves, minced

1 teaspoon thyme

10 cups chicken broth (or substitute up to 1/2 bottle of white wine for a couple cups of chicken broth)

1 package egg noodles


Place vegetables in slow cooker. Add chicken. Add seasonings and chicken broth and wine.

Cook on low 8 hours, and add water to taste.

Shred chicken, if applicable.

Prepare egg noodles per package directions, and add egg noodles to taste.

To Freeze

Something we’re trying this time around is preparing as directed for all except the egg noodles and freezing but just having some egg noodles set aside to prepare as we thaw the soup later on. You can freeze with the egg noodles mixed in, but the noodles can get somewhat mushy as you reheat the soup.

Regardless, cook as directed above, allow to cool, and then freeze.

To serve, thaw and heat (and add egg noodles if applicable).

If you re-heat from a frozen state, the noodles toward the outside of your frozen soup start to get soggy before the center of the frozen block is heated through. We often forget to do that, and it’s still good; it’s just that the noodles taste better if it’s thawed completely before being re-heated.



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