Web
Analytics

Chicken Noodle Soup

*5 Ing. or Fewer
Makes 6–8 servings
Prep. Time: 5–10 minutes Cooking Time: 4–8 hours Ideal slow-cooker size: 5-qt.
Needed at Time of Preparation:
2 cups uncooked cubed chicken, dark or white meat
15¼-oz. can corn, or 2 cups frozen corn
½ cup green beans
10–12 chicken bouillon cubes
3 Tbsp. bacon drippings
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: If 6–8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    CHICKEN NOODLE SOUP
    Makes 6–8 servings
    Cooking Time: 4–8 hours Ideal slow-cooker size: 5-qt
    Needed at Time of Cooking:
    10 cups water
    ½ pkg. dry kluski (or other very sturdy) noodles
    ½ cup peas

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock and pour the 10 cups of water over the top.
  3. Cover. Cook on High 4–6 hours or at least 6–8 hours.
  4. Two hours before the end of cooking time, stir in noodles.
  5. Stir peas into slow cooker 20 minutes before the end of cooking time.

Add Comment