Lukshon Noodles: Although everyone has different egg noodle preferences, I prefer the kind that says “good for kugel”; it’s not too thin and not too thick. Cook according to package directions. Drain and rinse in a colander, then let cool. Divide into portions based on how much your family needs per week and place each portion onto a large piece of foil. Roll up the foil and place all the foil packets inside a large Ziploc bag. Defrost on Friday morning. Once it’s soft, open the foil and add a few teaspoons of water directly on top of the noodles to keep them fluffy and not sticky. Put a fresh piece of foil over the original foil and warm up with the rest of your Shabbos food.

Don’t rush to empty and clean out your pot! After pouring the soup into the strainer inside the smaller pot, if you let the chicken, bones and vegetables (minus the carrots, if you’re saving them) sit for another 10 minutes, plenty more liquid will be released. Repeat two to three times and you’ll be rewarded for your efforts with a few more servings of liquid gold!