Emily's Altered Recipes

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

INGREDIENTS

• 2 tablespoons olive oil
• 1 cup carrots, peeled and sliced thin 
• 1 cup celery, sliced thin (about 2 stalks)
• 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
• 2 garlic cloves, minced
• 64 ounces 8 cups low-sodium chicken broth (find my recipe for chicken broth Here)
• 2 bay leaves
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 1 teaspoon pepper, or to taste
• 1 12 ounce bag wide egg noodles 
• 2 cups shredded cooked chicken, (use store bought rotisserie chicken to save time; or use other leftover chicken or cook your own chicken)
• 1 heaping tablespoon dry parsley flakes
• 1 tablespoon lemon juice
• salt, to taste
• black pepper, to taste

INSTRUCTIONS 

1. Turn heat to medium high and add oil to large pot.
2. Add the carrots, celery, onion, and sauté for about 5 minutes, or until vegetables begin to soften. Stir consistently.  If the vegetables start to brown too much before they soften, throw a couple of teaspoons of water in with the vegetables to create some steam.  This slows the browning.  
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Boil for approximately 15 minutes, or until vegetables have reached the tenderness you prefer.  
5. Add the chicken, parsley,  and lemon juice and boil 1 to 2 minutes, or until chicken is warmed through. 
6. Remove the bay leaves and adjust salt content if necessary.  
7. Divide and fill 6 containers and set aside.
8. In a separate pot, bring enough water to boil to cover the egg noodles.
9. Once water is boiling, add egg noodles and cook for 6 minutes.  drain immediately.
10. divide noodles into pre-filled containers.  Once liquid is cool enough, seal containers and place in the freezer.  

When ready to eat, simply remove container from freezer and microwave on high for 2-5 minutes, or until heated through.