I buy my chicken breasts at Harris Teeter. At the current price of $1.99 per pound, they can’t bettered for price. I buy six or eight at a time, clean them up, and freeze them individually in sandwich bags. During the cleanup, I can salvage at least an ounce of good meat from each breast. I cut this extra into smaller bits, bag it, freeze it, and save it for soup. I’ve developed a great recipe for chicken noodle soup for two. The longest thing about this recipe is the time it takes the chicken to thaw.
2 Tbsp. butter
6 to 8 ounces of chicken bits
1 small onion, diced
3 cups of water
1 Knorr or Maggi chicken bouillon tablet, crumbled
1 Tbsp. chopped fresh – or fresh frozen – parsley
¼ tsp. of your choice of herbs: rosemary, sage, thyme
1 small to medium carrot, peeled and sliced thin
1 nest of angel hair pasta
Salt and pepper
In your soup pot, sauté the chicken bits and diced onion in the butter until the chicken turns white. -- Add the water, crumbled bouillon tablet, parsley, and herbs. Bring the whole thing to a boil. -- Break the pasta nest in half, and add it and the carrots to the pot. Bring it all back to the boil and time it for 10 minutes.
That’s it! Serve it up with some crackers and enjoy.