Noodleless Chicken Soup {with Freezing Instructions!}
Try this Noodleless Chicken Soup {with Freezing Instructions!} recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 2 stalks celery chopped
- sea salt and pepper to taste
- 3 cups shredded chicken
- 10 cups vegetable or chicken broth/stock (i used homemade
- 4 large carrots chopped
- 1 potato, diced
- Carbohydrate 1.654965 g
- Cholesterol 46.725 mg
- Fat 3.94127 g
- Fiber 0.556899995625019 g
- Protein 15.3890775 g
- Saturated Fat 1.08044475 g
- Serving Size 1 1 serving (77g)
- Sodium 82.30975 mg
- Sugar 1.09806500437498 g
- Trans Fat 0.547406 g
- Calories 107 calories
Combine the broth, chicken, carrots, celery, potato, and 1 teaspoon sea salt in a large stock pot.Bring to a boil and allow to simmer for 25 minutes, or until the vegetables are fork-tender.Season to taste with salt and pepperEnjoy now, or allow the soup to cool before placing it in 1-2 large zipper top bags. Place the zipper top bags on a baking sheet and allow to freeze. Once frozen, you can removed the soup bags from the baking sheet and stack in your freezer however you see fit.To thaw: Simply remove the frozen soup from the freezer and thaw in the fridge.To reheat: Pour the desired amount of soup into a large pot and bring to a low boil. Serve and enjoy!
