This soup is always great to have in the freezer for when someone in the house gets sick.
Delicious, a simple to make, and a favorite amongst my kids (especially when theyre under the weather!)
I have been making different variations of this recipe for years. It is a go-to when someone in the house is sick or struggling with a cold.
There is nothing like the smell and taste of homemade noodle soup to make you feel just a little bit better!.
People have told me different kinds of noodles work better in this soup over the years, but I’ve found that Reames Homestyle Egg Noodles work best. They tend to be more al dente and less soggy (which is definitely what I’m looking for!).
Also see 4 other soup recipes that are great for dinner tonight or for your freezer.
Chicken noodle soup is a comfort food favorite for many. With its soothing broth, tender chicken and slippery noodles it’s perfect for warming up on a cold day or when you’re feeling under the weather.
The problem is that chicken noodle soup often yields large batches, and it can be difficult to finish it all before it goes bad in the refrigerator. Plus, who doesn’t love having an easy, homemade meal ready to heat and eat on busy nights?
The good news is that chicken noodle soup can be frozen and will stay fresh and tasty for a long time. You can enjoy tasty chicken noodle soup for months after making it if you know how to freeze it and reheat it correctly.
Understanding How Freezing Works
Freezing food is one of the best preservation methods because it significantly slows down spoilage. When you freeze chicken noodle soup, the cold temperatures stop bacterial growth that could make you sick. Enzymatic activity is also halted, preventing the soup from continuing to cook and losing quality.
However, freezing doesn’t leave the soup’s structure completely unchanged. It gets bigger when water freezes, making sharp crystals that can damage cell walls. This changes the texture, especially of things like vegetables and noodles.
That’s why special care must be taken when freezing something like chicken noodle soup to maintain its appetizing texture and prevent freezer burn.
Tips for Freezing Chicken Noodle Soup
Follow these simple tips for delicious frozen chicken noodle soup:
1. Cool the soup completely first
- Soup must be chilled to 40°F or below before freezing to prevent bacterial growth.
- Let it cool at room temperature for up to 2 hours, then transfer to the fridge to finish cooling.
2. Freeze the noodles separately
- Freezing noodles in soup causes them to absorb liquid and turn mushy.
- Cook them al dente, freeze separately, and add to soup later.
3. Use freezer-safe packaging
- Rigid containers or freezer bags protect soup and prevent freezer burn.
- Remove air and seal tightly.
4. Portion into serving sizes
- Freeze soup in portions you’ll use at one time to avoid waste.
- Quart or pint freezer bags are convenient for individuals.
5. Label everything
- Note contents and freeze date on each container for easy identification later.
6. Freeze flat then stack
- Lay bags flat on trays to freeze evenly, then stack to save space.
Thawing and Reheating Frozen Soup
Thawing and reheating properly ensures your frozen chicken noodle soup tastes freshly-made:
- Thaw overnight in the fridge for safest, gentlest thawing.
- Cook noodles separately to refresh their texture before adding to soup.
- Reheat on the stovetop, not the microwave, for even heating.
If you know what to do, you can still enjoy homemade chicken noodle soup months after you’ve frozen it.
Frequently Asked Freezing and Storage Questions
Freezing chicken noodle soup may bring up some questions if you’ve never done it before. Here are answers to some common FAQs:
How long does frozen chicken noodle soup last?
If frozen chicken noodle soup is kept in airtight containers, it will stay fresh for two to three months at most, but it is safe to eat for up to six months.
Does freezing affect the nutrients in chicken noodle soup?
Freezing has minimal impact on the nutritional value of soup. Most vitamins, minerals, and other nutrients are retained.
Why is my frozen soup watery after thawing?
A watery or thin consistency after thawing is normal due to separation of water molecules during freezing. Simply stir the soup well while reheating to restore original texture.
Can you refreeze thawed chicken noodle soup?
Refreezing is not recommended. Thaw only what you plan to eat to avoid risks of bacteria growth and diminished quality from multiple freeze-thaw cycles.
What if my container cracks in the freezer?
If a container cracks, transfer the frozen soup immediately to prevent freezer burn or contamination.
Can I freeze canned chicken noodle soup?
Yes, you can freeze store-bought canned or boxed chicken noodle soup by following the same cooling, packaging, and thawing guidelines.
What if my soup gets freezer burn?
Discard any soup with significant signs of freezer burn like dry spots or off-colors or odors. Prevent it by sealing tightly and limiting air exposure.
Should I salt soup before or after freezing?
Either way is fine, but flavors often intensify slightly during freezing, so you may want to adjust seasoning after reheating thawed soup.
Enjoy Delicious Chicken Noodle Soup with Freezing
With the busy pace of life for many families today, having ready-to-eat meals stocked in the freezer is invaluable. By mastering the proper techniques, you can freeze leftover chicken noodle soup or prepare batches in advance, ready for reheating on hectic evenings.
Just be sure to chill soup completely before packing into airtight containers and excluding the noodles until ready to eat. Thaw in the refrigerator and avoid refreezing for food safety. Follow these simple guidelines for chicken noodle soup that’s as satisfying as the day you first cooked it.
Freezing lets you enjoy the comforting warmth of homemade chicken noodle soup anytime – even months after you initially prepared it.
Simple Chicken Noodle Soup
- 1 small onion, diced
- 2-3 stalks celery, diced
- 2-3 medium carrots, diced (or equivalent amount of baby carrots)
- 1.5 lbs. boneless skinless chicken
- 1 tsp celery seed
- 1 tsp dried thyme
- salt & pepper
- 6+ cups chicken broth
- 24 oz. noodles
1. Melt the butter in a Dutch oven or stock pot over medium-high heat. Add the onion, celery, and carrots at this time.
2. Add 1.5 lb. boneless skinless chicken and one teaspoon each celery seed and dried thyme.
3. Generously season with salt & pepper.
4. Add 6 cups of chicken broth on top. If you want your soup to be more “soupy,” you may need to add more broth.
5. Boil until chicken is cooked through (around 15 minutes).
6. Roughly pull apart and chunk cooked chicken with 2 forks.
7. Keep the sauce simmering and add 24 ounces of noodles. We like frozen Reames, but you can use any dried egg noodles you like.
8. Cook until noodles begin to soften and are al dente.
How to Freeze Chicken & Noodle Soup
This makes an excellent freezer meal! For best results, follow the recipe as is, but omit the noodles.
Allow soup to cool completely before transferring to a ziploc bag or freezer storage container. Freeze for up six months.
When ready to eat, thaw soup overnight in refrigerator or use the defrost setting of your microwave.
Reheat on stovetop. Bring broth to a boil. Add noodles and cook until al dente.
Note: You can also freeze the leftovers of this soup with the noodles included. Just remember that the noodles will continue to take on liquids and may become a tad over-done when you reheat. “