Keep Well Chicken Soup-Lunch Version

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Keep Well Chicken Soup-Lunch Version

Kim
The Cook
8 Servings
14 Ingredients
0 Comments
Classic, comforting, and healing chicken noodle soup is perfect for a sick day or to bring to an ailing friend.
8 Servings
14 Ingredients
0 Comments

Ingredients

  • 1 tablespoon Olive Oil
  • 1 cup dice Onion
  • 1 cup dice Carrot
  • ¾ cups dice Celery
  • 4 teaspoons mince Garlic, Cloves
  • 8 cups Chicken Broth/Stock
  • 2 ½ cups cook and shred Chicken, Boneless Breasts
  • 3 cups chop Kale
  • 2 cups Orzo
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 5 tablespoons chop Rosemary, Fresh
  • 3 tablespoons chop Parsley, Fresh
  • 3 tablespoons chop Thyme, Fresh

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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.

Make From Frozen Serving Day Directions

Easy Assembly

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.

Make It Now Cooking Directions

Stove Cook

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.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
1 cup
Amount Per Serving
Calories
271
Total Fat
7g
Cholesterol
68mg
Sodium
477mg
Potassium
654mg
Total Carbohydrates
20g
Fiber
2g
Sugar
7g
Protein
31g
WW+ Points
7

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