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Tuesday, December 1, 2009

Missy's Homemade Chicken Noodle Soup

A.K.A. Turkey Noodle Soup this month!!

2 Cups Shredded Turkey
1 Can Cream of Chicken Soup
2 Cans Chicken Broth
2 Cups of Chicken/Turkey Broth from stock
2 Cups Frozen Sliced Carrots
1 Cup Kroger Recipe Beginnings-Mirepoix Style Blend (onions,carrots, and celery)
2 Cups Cooked Noodles

Cook poultry and shred/cube as desired. Cook noodles, of your choice, as directed on the box. Combine all ingredients together into a soup pan and bring to a boil. Reduce heat and let simmer for 20 min (or until veggies are to the desired softness). Serve and ENJOY!!! Hope you like it. I made it up and the kids went crazy over it and there were no leftovers that night!!

Freezing Instructions:
If you're preparing this meal to freeze and eat later, you will follow the directions above. I recommend under-cooking the noodles by 2-3 min to avoid mushy and clumpy noodles after thawing. You will then place the soup into a freezer-safe container and place into your freezer.

Serving Day:
When you're ready to eat the meal, let thaw and place into a soup pan on the stove top and bring to a boil. Reduce heat and let simmer for 20 minutes. Serve and ENJOY!!!


  1. This was a fantastic soup.
    Feel free to make this again when ever you would like to.

  2. We all loved this soup--thanks for a warm yummy meal on a cold day!

  3. This was perfect for this month! Warm and comfy. Everyone enjoyed it. Thank you.

  4. Everyone really liked this one! We had it while my mom and dad were visiting to go with sandwiches and we still had leftovers. Thanks so much!

  5. One can chicken broth = 1 2/3 cup of homemade broth. This recipe needs 3 1/3 cup homemade broth.