Recipe(tried): Chicken Noodle Soup(re: freezing soups)

It has been my personal experience that the pasta becomes mushy when frozen. It is safe to freeze, it just depends upon whether or not you care for the final product.

CHICKEN NOODLE SOUP

2 lbs. chicken, skin partially removed
6 to 7 qts. water
3 stalks celery with leaves
1 onion
2 tbsp. parsley
1 med. tomato, chopped
1 tsp. thyme
1 tbsp. paprika
1 tsp. peppercorns
1 tsp. pepper
1 tsp. cayenne red pepper
2 bay leaves
2 tbsp. powdered chicken bouillon
6 carrots, pared & cut into lg. pieces
4 red potatoes, pared & quartered
1 (16 oz.) pkg. egg noodles or rotelle pasta
2 tsp. salt (opt.)

Place cleaned chicken in 6 quarts of cold water in large soup pot. Bring to a boil. Boil 15 minutes. Turn off heat and skim off the top of the water. Bring water to boil again, add celery, onion, parsley, tomato and spices. Lower heat, cover and let cook for an hour. Add carrots, potatoes, bouillon and 2 cups of water. Cook another 20 minutes until carrots are tender. Cook noodles according to package directions separately, drain. Carefully remove chicken from soup pot and cut into small pieces.
In large soup tureen or bowl combine chicken, half of noodles, carrots and potatoes. Pour soup liquid through large strainer over all. You should have enough for at least 2 large serving bowls. Serve with rye bread.

Refrigerate or freeze leftovers.

Serves 6 to 8.