Quick and Easy Chicken Noodle Soup by Kristin

• 1 tablespoon butter
• 1/2 cup chopped onion (left out for meal swap)
• 1 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound chopped cooked chicken breast
• 3 cups egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/8 teaspoon pepper
• salt to taste (did not add any for meal swap so please add to meet your family's taste)

In a large pot over medium heat, melt butter. Cook onion, celery, and carrots in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

For freezer meal: Thaw. Bring to a boil and simmer 15-20 minutes. The noodles were dry when I put them in the freezer bag with the soup so they haven't been cooked. Once noodles and vegetables are tender and soup is hot, it will be ready to eat.

Serve with warm dinner rolls:

Regular Method
3 to 5 hours
1. Coat a pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2. Let rolls rise for 3 to 4 hours, until double in size. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
3. Preheat the oven to 350F. Bake rolls 15-20 minutes, until golden brown.
4. Remove the rolls from pan at once and place on a wire rack to cool. Brush tops with melted butter or margarine, if desired.

Microwave Thaw *
1 to 2 hours
1. Place 6 frozen rolls on a plate. Cover with plastic wrap and microwave on high for 25 seconds. Turn rolls over, rotate plate 1/2 turn and microwave on high for another 25 seconds.
2. Place rolls in pan coated with nonstick cooking spray. Cover with plastic wrap coated with cooking spray and let rise 1 to 2 hours until double in size. Remove plastic wrap.
3. Preheat the oven to 350°F. Bake rolls 15-20 minutes, until golden brown.
4. Remove the rolls from pan at once and place on a wire rack to cool. Brush tops with melted butter or margarine, if desired.

Speed Method *
1 1/2 hours (gas oven takes slightly longer)
1. Coat a pan with non-stick cooking spray. Place frozen dough in pan. Do not cover. Preheat oven to 200°F, then turn oven off. Boil 1 or 2 quarts of water in a shallow pan and place on lower rack in oven.
2. Place rolls on upper rack in oven. Let dough rise about 1 hour, until double in size. Watch closely so dough does not rise too high. Remove pan of water.
3. Leave dough in the oven and set to 350°F Bake 15-20 minutes, until golden brown.
4. Remove the rolls from pan at once and place on a wire rack to cool. Brush tops with melted butter or margarine, if desired.

Recommended Baking Pans
1. Muffin Tin- 2 rolls per cup
2. 8” Baking Pan- 9 pull-apart rolls
3. 9” x 13” Baking Pan- 20 pull-apart rolls

*Speed Method and Microwave Thaw may make rolls less smooth on top. Microwave Thaw may slightly discolor them. Flavor is unaffected.