Left over cream of chicken soup
I'm making some chicken noodles. Basically Klusky noodles and cream of chicken soup. It's lunch for just me. So the question is, do I make more noodles than I can eat, and use the entire can of soup and put the left overs in tupperware for later? Or do I make what I can eat and put the leftover soup in the freezer? *EDIT* I guess that was a bad way of phrasing my question. Is cream of chicken soup freezable without getting disgusting?