Chicken Noodle Soup

Here is one of the freezer meals I made.  I love the Lion House Chicken Noodle Soup recipe, but now I have another one to alternate between.  The only thing I'll probably do differently next time I make this is to add salt and pepper to the pot once the soup has heated through.  This recipe came from Our Best Bites.

Chicken Noodle Soup

1 lb. cooked chicken, cut into bite-sized pieces (1/2 of a rotisserie chicken)
1 c. sliced carrots
2 ribs celery, chopped
1 onion, minced
2-3 cloves garlic, minced or pressed
1 bay leaf
1 handful of chopped fresh parsley (or 1 Tbsp. dried parsley)
1/2 tsp. basil
6 c. water, divided
6 chicken bouillon cubes or 6 teaspoons chicken base
1 14-oz. can evaporated milk (fat free is fine)
1 small package of Kluski noodles

Combine ingredients through the dried basil in a freezer-safe container or a gallon-sized Ziploc bag. Add chicken bouillon or chicken base and 2 cups of water. Freeze.

When ready to cook, place the contents of the bag in a slow cooker. Add 4 cups water. Cook on high for 6-7 hours or on low for 8-10 hours or until the carrots are tender. Add the evaporated milk and turn the slow cooker to high. Add the noodles and cook an additional 30-60 minutes or until noodles are tender.