I make a good chicken soup recipe about every six weeks for my daughter and freeze it in half pint jars. This time the noodles lost all structural integrity. It is not attractive.
I don't know what caused it but the noodles sort of dissolved. They were the second half of a Pennsylvania Dutch bag that I'd used in the previous batch of soup. I think I must have just cooked with the noodles a few minutes longer than usual because I can't think of anything else that happened. I've made that recipe about six times since the beginning of quarantine though and never experienced it as unforgiving.
ANYWAY, the carrots and chicken and celery are intact, it's just the noodles that fell apart. I was wondering about pureeing the broth and noodles, adding some peas and a layer of puff pastry and calling it chicken pot pie.
Or pureeing the goop, adding cream, adding peas and corn, and calling it cream of chicken soup.
In both those formats I'd manually separate the carrots and chicken and celery from the goop and then adding them back when the goop is smooth.
Would that work or is it the grossest thing ever? Any other ideas? It failed right off so I have like eight frozen jars of it. I feel guilty throwing out what I know is good food.
A caveat--almost certainly no one in my family we'll eat this. I'm the only adventurous/experimental eater in the house. I'll probably make separate dishes and freeze them, or unfreeze the soup as needed.