I set out to make chicken noodle soup x 6. First, I had to cook the chicken, then cut it in cubes. I thought I would never get to cup number 12 of chicken! I found that one cooked chicken breast half produced about 1 cup of cubed chicken.
Onion chopping was involved as well. I chopped onions for the soup and the hamburger casserole at the same time. I learned that half of a medium onion will produce 1 cup of chopped onion. I had to leave the room a few times, because my eyes kept tearing up. Unfortunately, I wasn’t able to find my swimming goggles.
Below is a picture of the soup in progress. I still hadn’t added all of the chicken broth and space was running out.
The ingredients include cooked chicken, onion cooked in butter, celery, carrots, linguine, chicken broth, and pepper.
I ended up moving some of the soup into a second pot. These are the two largest cooking pots that I have. Together, they were barely large enough to hold all of the soup.
I froze the soup in 9 freezer bags. I also kept soup in the fridge for two days of lunches.
I used my vacuum sealer, because I was concerned that zip bags might leak. I didn’t have room in my freezer to use plastic containers.