Fall Solutions #15…Easy Chicken Noodle Soup

This was perfect for today…feeling a little under the weather…made a big pot to eat for the next couple of days…I LOVE our Dried Tomato and Garlic Pesto so added 1 T to this soup…this was perfect for my achy body on this fall night

Easy Chicken Noodle Soup


2 cups shredded, cooked chicken (I used canned chicken)

2 (32 oz.) cartons chicken broth

2 Tbsp. Onion Onion™ Seasoning (order at http://www.SimplyKimberS.com)

2 tsp. Garlic Garlic™ Seasoning (order at http://www.SimplyKimberS.com)

½ tsp. black pepper

½ tsp. basil

2 ribs celery, sliced

20 baby carrots, sliced or cubed

2 cups egg noodles, uncooked


Serve it tonight: Combine first 8 ingredients in a large saucepan; bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are crisp-tender. Stir in noodles and simmer 5-7 minutes or until noodles are tender. Salt and pepper to taste.

Freeze it for later: Combine first 6 ingredients in a gallon resealable freezer bag. Add egg noodles to a quart resealable freezer bag. Put both bags in a gallon reselable freezer bag. Seal well, label and freeze. Thaw completely. Combine vegetables and soup mixture. Prepare as directed above.

Tip: For quick preparation, use rotisserie chicken.

Serve with your favorite crackers.

 Click here for the full recipe and more…Easy Chicken Soup

Our next groceries…

6 Tbsp. olive oil, divided
1 lb. raw shrimp, peeled and deveined
10-13.25 oz. pkg. whole wheat linguine
1 packet Roasted Garlic & Herb Cheese Ball Mix (order at http://www.SimplyKimberS.com)
1 cup frozen peas
2 cups loosely packed fresh cilantro leaves, chopped
2 Tbsp. or juice of 1 lime
¼ cup grated Parmesan cheese


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