Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cubed into 1-inch pieces
  • 3 cups chicken broth, low sodium
  • 2 cups carrots, peeled and sliced into rounds
  • 2 cups celery, sliced
  • 1 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 cups wide egg noodles
  • 1 tbsp fresh Italian parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Combine the cubed chicken thighs, sliced carrots, celery, diced onion, minced garlic, thyme, salt, and pepper directly into a gallon-sized freezer bag.
  2. Pour the chicken broth over the mixture, squeeze out as much air as possible, and seal the bag tightly.
  3. Lay the freezer bag flat on a baking sheet in the freezer to ensure the batch thaws evenly and reheats faster.
  4. Place the frozen block (or thawed contents) into a large pot over medium-high heat.
  5. Bring to a rolling boil, then reduce to a simmer for 10–12 minutes until the chicken is cooked through and vegetables are tender.
  6. Stir in the wide egg noodles and cook according to package directions, usually 6–8 minutes.
  7. Stir in the fresh Italian parsley and fresh lemon juice immediately before serving.