My fiancé and I are getting ready to welcome our first baby in about a month! Now that we're in the final countdown, I'm focused on filling our freezer with easy, nourishing meals that just need to be warmed up postpartum.

This week, I made Chicken Noodle Soup. Find the recipe below!

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Chicken Noodle Soup

You Need:

• Gallon-size freezer bags
• Instant pot or slow cooker
• Optional but nice: veggie chopper

Ingredients:

To prep:

• 1lb chicken breast
• 3 stalks of diced celery
• 3 carrots, sliced
• 1/2 diced onion
• 2 minced garlic gloves
• 1 tsp salt
• 1 tbsp thyme
• 1 tbsp oregano

To Cook:

• 8 cups chicken stock
• Package of egg noodles - I use Jovial

Instructions:

1. Label your bag now - what it is, when to eat it by (freeze for up to 3 months), and instructions when ready to cook (see below).
2. Add all ingredients under "to prep" to the gallon bag.
3. Freeze flat.

When ready to cook:

1. When ready to cook, defrost for 24 hours.
2. Add to slow cooker with 8 cups chicken stock. Cook on high for 3-4 hours.
3. Shred the chicken 15 minutes before its done, then add back in with package of egg noodles.