Easy “Chicken” Noodle Soup Meal Prep
This easy "chicken" noodle soup recipe makes for a quick meal, thanks to my soup mix freezer bags! It's also a great option for meal prep because you can make 8 servings in under an hour!
Why Do You Use Tofu in Your "Chicken" Noodle Soup?
I use tofu in this recipe for two reasons.
- I personally dislike the texture of chicken when it is reheated.
- Because tofu doesn't need to be cooked, making this recipe is even quicker than it would be with chicken!
If you don't enjoy tofu, feel free to exchange it out for chicken! Just add the chicken before adding the stock.
What Are Soup Mix Freezer Bags and How Do I Make Them?
Soup mix freezer bags are bags of prepared-then-frozen vegetables! The best part about my soup mix bags is that they don't need to thaw, so, when you need a last minute meal, you can pull a bag out and have a big pot of "chicken" noodle soup or any other soup ready in 30 minutes or so! To learn how to make them, click here.
Recipe Video
- 1 soup mix freezer bag (You can also hand chop 2 celery stalks, 3 carrots, 1 onion, and 3 cloves of garlic.)
- 4.5 l vegetable stock or chicken stock
- 2 tbsp Italian seasoning
- 2 tsp black pepper
- 2 pinch salt (Add more if your stock doesn't have added salt.)
- 1 pinch cayenne pepper (optional)
- 12 oz egg noodles (Or noodles of choice.)
Put contents of soup mix freezer bag into large pot.
Heat over medium high heat until vegetables are thawed.
Add broth and seasonings to pot and bring to a boil over high heat.
Once boiling, add noodles and cook according to package.
Add protein of choice and season to taste.
Serve hot and portion out remaining soup into refrigerator- and microwave-safe containers.
Store leftovers in refrigerator up to four days.