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Freezer Chicken Noodle Soup


Freezer Chicken Noodle Soup
Kimberley K. Eggleston
When I am making this low calorie chicken noodle soup, I make to batches. That way, I can serve one batch for dinner right away, and then I can freeze a second batch to have for a quick an convenient meal later. I simply place it in a strong freezer bag or container without the noodles, freeze it, and thaw and heat it when I am ready to have it for dinner weeks later. I cook a batch of noodles to add to the heated soup at that point, and I have a very quick and easy meal without all the prep and clean up! That's one way of using time wisely.


  • 2 pounds chicken parts
  • 10 cups low sodium chicken stock
  • 1 medium sized onion, chopped
  • 2 ribs of celery, chopped
  • 4 large carrots, peeled and sliced into coins
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 bay leaves
  • 10 oz uncooked wide egg noodles


1. Pour the chicken stock into a large stock pot. Add the chicken pieces, and bring the stock to a boil. Then, reduce the heat, and simmer the stock and chicken pieces for one hour with the lid ajar on the pot. After one hour, strain the chicken and broth through a strainer into another pot so that you end up with just the stock in the pot. Reserve the chicken pieces in a separate dish.

2. At this point you will skim the fat off of the stock to reduce the fat and calories that end up in the soup. If you have a fat separator, you can pour the stock into the fat separator in batches, and pour only the flavorful broth into a separate pot. Discard the oily liquid that accumulates on the top. Continue until all the broth has been strained. If you do not have a fat separator, you can remove the fat by chilling the broth in the fridge until the fat has accumulated and hardened on the surface of the broth. Then you can skim of the hardened fat before proceeded. If you choose the chilling method, you will need to allow yourself the extra time, and you will also need to place the chicken pieces in the fridge until you are ready to continue on with making the soup.

3. Once the stock has been skimmed of fat, place the stock over medium high heat and add the carrots, celery, onion, salt, ground black pepper, and bay leaves. Bring the mixture to a boil, and then reduce the heat and simmer for 10-15 minutes, until the vegetable become tender. Do not overcook!

4. While the broth is simmering, use your hands to remove the meat and skin from the bones of the chicken pieces. Discard the skin and bones of the chicken pieces. Shred the chicken meat, and add the meat to the soup.

5. To freeze the soup, cool the soup completely in the fridge. This will probably take several hours. When the soup is completely cool, place the soup in heavy duty freezer bags or freezer containers, label the containers, and freeze until you are ready to use it.

On the day you want to eat the soup, thaw the soup as much as possible in the fridge, and then heat the soup over medium heat until heated through. To cook the egg noodles, bring a pot of water to a boil, add the egg noodles, and cook for about 6 minutes. Add the cooked egg noodles to the heated soup before serving.

Serves 8

Per Serving Calories 167, Fat 2gm, Pro 20gm, Carbs 15gm

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