This recipe is amazing for freezing batches. I make this according to directions, but i put it in a crockpot and use frozen breasts. I just throw in the ingredients, plus about one cup of chicken broth instead of water (I like the soup to be very thick but because the breasts are frozen, they need some liquid to cook in), celery seed and oregano or whatever I have, then mix in whatever veggies sound good! My standby is carrots, celery, onion, corn, and peas. Sometimes I use the dumplings, sometimes I use egg noodles, sometimes I don't use either - but if I'm freezing it, I always leave the dumplings/noodles out until I defrost it so they don't get mushy. Cook for 4 hours on high or 8 on low, shred the chicken, let it soak in for a bit longer, and viola! I freeze ziplock baggies with enough for two!! Thank you Janiece for a recipe I have used many, many times!
Was this review helpful?
1 user found this review helpful
This recipe is amazing for freezing batches. I make this according to directions, but i put it...