Yes, you can freeze homemade chicken noodle soup with egg noodles, but for best texture, cook them al dente before freezing and add them fresh when reheating.
There’s nothing worse than battling a cold and craving a steaming bowl of grandma’s chicken noodle soup. But who has the energy to make a fresh batch when feeling under the weather?
Thankfully, the question of “can you freeze homemade chicken noodle soup with egg noodles” has a delicious answer: yes!
Freezing homemade soup allows you to enjoy a comforting meal in minutes, but it comes with a dilemma – to freeze with the noodles or not?
Both methods have their pros and cons, so let’s explore the best approach to ensure your frozen chicken noodle soup with egg noodles turns out perfectly.
Can You Freeze Homemade Chicken Noodle Soup With Egg Noodles?
You can freeze homemade chicken noodle soup, but it’s best to freeze it without the egg noodles. Cooked egg noodles tend to get mushy when thawed and reheated. Here’s how to freeze chicken noodle soup for the best texture:
- Cook the soup base (broth, vegetables, chicken) completely. Let it cool completely. Make sure your soup cools down completely before sticking it in the freezer. Hot food can mess with the flavor.
- Package the cooled soup in freezer-safe containers, leaving headspace for expansion. Airtight ones or zip-lock freezer bags work well. Here’s the important part: don’t fill them all the way to the top!
- Soup puffs up when it freezes, so leave a little space.
With these simple steps, your tasty soup base will be happy in the freezer for up to 3 months!
However, When you’re ready to eat the soup, thaw it overnight in the refrigerator. Then, cook fresh egg noodles separately and add them to the heated soup just before serving. This will ensure your soup has fresh, perfectly cooked noodles.
Why Egg Noodles Gets Mushy After Freezing?
Ever love leftover lo mein, only to be disappointed by the mushy noodles upon reheating? There’s a scientific reason for this textural betrayal.
The Culprit: Starch Breakdown
Cooked egg noodles are full of starch, which gives them their delightful chew. But here’s the twist: starch has two main forms – amylose and amylopectin. Amylose is like a straight chain, while amylopectin is a branching, tangled mess.
During cooking, the starches absorb water and gelatinize, meaning they swell and soften. This is what gives us that perfect texture. However, freezing disrupts this happy union.
Freezing Frenzy
Ice crystals form during freezing, piercing the starches and causing them to break down further. When you reheat, the starches lose their structure, releasing excess water. This results in a mushy, disappointing noodle.
Noodle Nirvana: Freeze-Friendly Alternatives
Since egg noodles aren’t the best for freezing, here are some alternatives that hold up much better:
Rice Noodles
Made from rice flour, these noodles have less starch and freeze beautifully. They retain their shape and texture, making them perfect for stir-fries and soups.
Buckwheat Noodles
These gluten-free noodles are made from buckwheat flour and have a slightly nutty flavor. They freeze well and have a satisfying chew even after reheating.
Vermicelli Noodles: These thin, rice-flour noodles are another great option. They freeze well and cook quickly, making them ideal for soups and salads.
We’ll dive deeper into these alternatives and explore other options in a separate post!
How to make the base of the soup for avoiding the freezing flavor?
Freezing the base is a smart way to save it for later. But listen up, there’s a trick to avoid that weird freezer taste. Here’s how to create a delicious and freezable soup base for future culinary creations:
Ingredients
- Olive Oil
- Aromatics (e.g., onion, garlic, carrots, celery) – chopped
- Herbs (e.g., thyme, bay leaf) – optional
- Chicken (optional) – cooked and shredded
- Vegetables (optional) – chopped (exclude starchy vegetables like potatoes and corn)
- Broth (chicken, vegetable, or your favorite)
Instructions
Step 1: Heat Up the Flavor
Heat olive oil in a large pot or Dutch oven over medium heat. Sauté your chopped aromatics until softened and fragrant.
Step 2: Spice it Up (Optional)
Add your desired herbs and cook for another minute.
Step 3: Broth Bath
Pour in your chosen broth and bring to a simmer.
Step 4: Chicken Power (Optional)
If using chicken, add the cooked and shredded pieces at this point.
Step 5: Veggie Boost (Optional)
For extra flavor, incorporate chopped vegetables (excluding starchy ones) and simmer for a few minutes until slightly softened. Important: Do not overcook the vegetables!
Step 6: Cool it Down
This is crucial! Let the soup base cool completely to room temperature. This prevents temperature fluctuations in the freezer that can affect quality.
Freezing Essentials
Freezer-Safe Containers
Choose airtight containers made from glass or sturdy freezer-safe plastic.
Headspace for Expansion
Leave at least 1-2 inches of headspace at the top of the container to allow for liquid expansion during freezing.
Freeze and Enjoy
Transfer the cooled soup base to your chosen containers, label them with the date and contents, and freeze. Your flavorful base will stay fresh for up to 3 months!
Bonus Tip: Once frozen, consider portioning the soup base into smaller containers for single-serve convenience when you’re ready to whip up a quick and delicious soup.
How to Thaw the frozen soup base in the refrigerator overnight?
Now that you have a perfectly frozen soup base, here’s how to turn it into a steaming bowl of goodness:
The Thaw
Plan Ahead: The night before you want your soup, transfer the frozen soup base from the freezer to the refrigerator. This gentle thawing method ensures food safety and preserves the quality of your base.
Noodle Know-How
Fresh is Best: While your base thaws, cook fresh egg noodles for the perfect al dente texture. Bring a large pot of salted water to a rolling boil.
Noodle Nirvana: Add the egg noodles and cook according to package instructions, typically 2-3 minutes. Remember, you want them al dente – slightly firm to the bite.
Drain and Reserve: Once cooked, drain the noodles well, reserving a little bit of the pasta water (about ¼ cup) in case you need to adjust the consistency of your soup later.
Soup Salvation
Heat it Up: Transfer the thawed soup base to a pot or Dutch oven on the stovetop. Heat it gently over medium heat until simmering.
Soup Symphony: Once simmering, add the cooked egg noodles to the soup. Gently stir to combine and allow everything to heat through for a minute or two.
Season to Perfection: Taste your soup and adjust seasonings as needed. You can add a splash of reserved pasta water if the soup seems too thick.
Serve it Up: Ladle your delicious soup into bowls and enjoy!
Remember: Don’t add the noodles to the soup base until you’re ready to serve. This prevents them from becoming mushy.
FAQs
Can you freeze chicken and egg noodles?
Yes, you can freeze chicken and egg noodles together! But, the noodles might get mushy. It’s best to freeze them cooked al dente and add them fresh when reheating.
Can I freeze chicken soup with pasta in it?
Yes, you can freeze chicken soup with pasta, but the texture might suffer. Pasta can become mushy upon reheating. Consider freezing the soup base and cooking fresh pasta later.
Does homemade chicken soup freeze well?
Absolutely! Homemade chicken soup freezes well, but cooked noodles can get mushy. Freeze the base and add fresh noodles when reheating for best results.
How long is homemade chicken soup good in the refrigerator?
Safely store homemade chicken soup in the fridge for 3-5 days. Always check for spoilage (off smell or appearance) before reheating.
Can you freeze chicken noodle soup in Ziploc bags?
Yes, freezing chicken noodle soup in Ziploc bags is safe, but rigid containers might prevent freezer burn better. Consider transferring soup to containers for long-term storage.
Conclusion
Have you ever wondered, “Can You Freeze Homemade Chicken Noodle Soup With Egg Noodles?” The answer is yes, but there’s a trick to prevent those egg noodles from turning mushy. Here’s the secret: freeze the flavorful broth and veggies (the soup base) without the noodles.
Then, when you’re craving a steaming bowl of chicken noodle soup, simply cook fresh noodles separately. This keeps the base fresh and the noodles nice and chewy. Want it even easier? Freeze the soup base in single-serving containers. You can even cook and shred the chicken ahead of time!
No more mushy noodles, just delicious homemade soup in minutes. Try it and enjoy tasty chicken noodle soup whenever you want.