Keep Well Chicken Soup - Lunch Version

1 hrs 11 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Combine pasta and soup.
2. In a large soup pot, heat olive oil over medium heat.
3. Add onions, carrots, and celery and saute about 5 minutes until softened.
4. Add garlic and cook, stirring 1-2 more minutes until fragrant.
5. Add chicken broth, chicken, and kale. Increase heat and bring to a boil.
6. Reduce heat and simmer 15-20 minutes until flavors are combined and veggies are tender.
7. Meanwhile, cook pasta according to package instructions and drain.
8. Stir in salt, pepper, rosemary, parsley, and thyme into soup.

1 hrs 25 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a large soup pot, heat olive oil over medium heat.
2. Add onions, carrots, and celery and saute about 5 minutes until softened.
3. Add garlic and cook, stirring 1-2 more minutes until fragrant.
4. Add chicken broth, chicken, and kale. Increase heat and bring to a boil.
5. Reduce heat and simmer 15-20 minutes until flavors are combined and veggies are tender.
6. Meanwhile, cook pasta according to package instructions and drain.
7. Stir in salt, pepper, rosemary, parsley, and thyme into soup.
8. Cool soup and drained pasta. Do not combine.
9. Divide soup among half of indicated number of quart freezer bags, label and lay flat to freeze. Divide pasta among other half of quart freezer bags, label and freeze with soup bags.

3 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Reheat. Combine soup and pasta.