Today Christmas Carol practices start so I am busy all day. I am just taking a moment to write down my plans and share a recipe with you. Tomorrow I will share Chicken Pot Pie.

UPDATE: Christmas Carol practice went great tonight. I am whipped! Also the Bean Burrito Filling is a new recipe for me and WOW it is soooo good! I will have to post that one tomorrow for you!

• Workout at YMCA for 1 hour: cardio
• Homeschool
• Clean Kitchen
• Prepare Freezer Recipes: Bean Burrito Filling - Chicken Noodle Soup - Chicken Pot Pie
• Laundry
• General Cleaning

Chicken Noodle Soup

	x2	x4	x6
3 lbs. chicken, cut up	6 lbs	12 lbs	18lbs
10 cups water	20c	40c	60c
2 t. chicken bouillon	4t	8t	4T
1 ½ t. salt	1T	2T	3T
½ t. pepper	1t	2t	1T
1 bay leaf	2	4	6
1 cup sliced celery	2c	4c	6c
1 cup thinly sliced carrots	2c	4c	6c
¼ cup chopped onion	½ c	1c	1 ½ c
Serving Day
2 cups noodles

*Original recipe yields  approximately 7 – 1 ½ cup servings

Cooking Day Instructions

Combine chicken and water. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Skim surface of broth if necessary. Add bouillon granules, ½ cup onion, salt, pepper, and bay leaf. Cover; simmer 35-45 minutes or until chicken is tender. Remove chicken from broth.

Bone chicken and cut up. Skim fat from broth. Return chicken and stir in celery, carrots, and ¼ cup onion. Bring to a boil; reduce heat. Cover and simmer 15 minutes or until carrots are desired tenderness. Soup may be frozen in gallon bags after cooling, using the freezer bag method.

Serving Day Instructions

Thaw soup until slushy. Place in saucepan. Remove bay leaf and bring to a boil. Drop noodles into boiling soup. Cook uncovered for 5-10 minutes or until noodles are tender.

NOTE: I use noodles purchased from the freezer section of my store and keep them near the soup in the freezer.