Man alive, is it really Monday? Do I really have to go to work today? Guess so! This whole having a puppy and waking up twice (well once because Mr. Schwartz takes the late shift) to let him out is making me tiiireeed. That combined with daylight savings, woof. (no pun intended). It is totally worth it though, I wanted to eat his face this morning. I settled for a smoothie instead, don't worry.
It didn't help at all that it is rainy and cold this morning in Minnesota. What makes me happy is that I have frozen chicken (minus the noodles) soup waiting for me when I get home. I can take Rem (our puppy) out for a walk while it defrosts and pop the noodles in and we are good to go!
If you are like me you love having frozen soup stocked in the freezer. I typically have a variety but always have Chicken Noodle in case a cold sneaks up on us. There is nothing better than when Mr. Schwartz gets sick (very rare) and I say "oh honey, let me fix you some soup." Then sneak it out of the freezer. I honestly feel like Super Wife, so prepared for anything. I can only imagine how great it will feel when we have kiddos.
But, freezing the whole kit-and-kaboodle makes for mushy noodles and more casserole-like soup. Gross. So my little mind thought "Why not just freeze the stock, chicken and veggies then toss in the noodles when you reheat it." Yep, I'm the smartest woman alive. Ask my husband.
Musical Selection: Every Teardrop is a Waterfall by: Coldplay. Kind of obsessed.
There you go! There is a ton of love in that bowl not to mention flavor. This method made me so happy, no soggy noodles but the flavor of a slowly simmered stock. Absolute perfection.
Make Ahead Chicken (minus the noodles) Soup
4 ribs of celery plus the tops, chopped
1 large onion, chopped
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper
4 medium sized carrots, chopped
2 chicken breasts from a rotisserie chicken + the skin of the chicken
8 cups of low sodium chicken stock
2-3 tablespoons chicken soup base
noodles (for serving)
Start by chopping the veggies. Preheat a large stock pot/Dutch oven on medium-high heat. Add the butter, celery and onions. Season with salt and pepper. Cook for about 3 minutes. Add the carrots. Cook for about 2 minutes. While the veggies cook, peel the skin off of the chicken and set it aside DON'T throw it away. Pull the chicken breast off of the chicken and cut it into bite sized pieces. Set aside.
After the veggies are cooked, add the chicken stock and chicken skin into the pot. Also add the liquid from the tray the chicken was sitting in. Let it simmer for about 10 minutes.
After it has simmered, add the chicken base in one tablespoon at a time. Taste after each addition to see how it is. If you feel like it has great flavor after one or two, stop there. Season with additional salt and pepper, if needed.
Once you have reached the right flavor, ladle the soup into freezer safe containers or freezer tip top bags. Place in your freezer.
When it is time to enjoy your soup, take it out of the freezer and place it into a large stock pot. You can speed this process up a bit by putting it in the microwave for a few minutes so it loosens from the sides and slides out into your pan. Let it thaw completely (this doesn't take too long on medium high heat). Once there is no more soup-iceberg, bring the soup to a boil. Once it is boiling add your noodles. If you overestimate the amount of noodles add additional chicken stock to thin the soup.
Serve with crusty bread and enjoy!
Recipe by: Mrs. Schwartz