#NINJA CHICKEN NOODLE SOUP HOW TO#

For small quantities of herbs, just use a knife. You may also cut up your herbs if you want them to be super convenient when cooking with once frozen. Once frozen, you can then transfer them to a zip-top freezer bag. You can lay your herbs flat and freeze them on a cookie.

#NINJA CHICKEN NOODLE SOUP HOW TO#

Once you know how to freeze herbs, you’ll reduce food waste-and you’ll have flavor-boosting herbs at your fingertips at all times! And they’re perfect for sauces, soups, marinades, or stews, but you don’t want to use thawed herbs in a salad or as a garnish – most don’t hold up well enough. Or, you grow it yourself and watch it die a slow death in your garden because there’s no way you can possibly use it fast enough.īut there’s a solution: freezing your herbs. You have to buy an entire forest of parsley just so you’ll feel bad as it dies a slow death in your refrigerator because there’s no way you can possibly use it fast enough. Why do fresh herbs so often come in ginormous bundles?! Need a tablespoon of fresh parsley? Too bad.

This caramelization and glazing of these vegetables will add a ton of flavor to your finished soup! When they’ve cooked, you can go ahead and toss in your thyme! Your onions should be translucent and your carrots should be fork-tender. Once you’ve added in all of your vegetables you’re going to let them cook for 5-10 minutes. I like the sturdiness of the stainless steel but there is also a really highly-rated version that I also own that’s fantastic! It’s also better for cutting really wet produce like tomatoes because the catch-all is on the bottom. This can be used for almost all vegetables and is easily cleaned. It literally cuts my prep time in half and gives me really consistently sized pieces which makes my food to cook more evenly. For this recipe, that means cutting up your carrots, onions, and celery. When I cook, I like to have all of my ingredients prepped and ready to throw into whatever pot or bowl I’m working with. It’s that glaze and brown bits that help add so much flavor when you start to de-glaze the pot when you add the water and bouillon. I use it all the time! + the pot provides unique glazing on the vegetables that I wasn’t quite able to achieve in the Ninja. 🙂 My Le Creuset is my FAVORITE pot ever. I used my Ninja in these pictures because it was new and I wanted to test out the sauté function on it, but I much prefer cooking soups like this on my stove! I like being able to adjust the heat. With the creamy base and buildable flavors, this one is even BETTER as leftovers!

I think I prefer this one because it’s more of classic comfort food. If you’re looking for something quick that you can just throw in the pressure cooker, you can check out my original Chicken Noodle Soup recipe. If you know me you know I love a good soup and Chicken Noodle Soup is at the top of my list.

Ninja chicken noodle soup