Freezer-Ready Chicken Veggie Soup and More Freezeable Soup Recipes

Freezer-Ready Soup Recipes

My kids love soup, so I try to always some on hand in the freezer. I know I could just buy some cans to have on hand, but there is nothing better than some homemade soup on a fall day. I also do this with spaghetti sauce. The best part of making your own soup is that you can put whatever you want in it, and you know exactly what you’re eating!

Last week, we had a huge haul from the farmers market and we had veggies coming out of our ears.  We went near the end of the day and it’s a huge money saver…the farmers don’t want to take back too many of their goods, so everything is a bargain.  We got a HUGE bag full of goodies for under $10!

The best part of this soup is you can use whatever you have on hand. 
Here’s what you need:

4 cups of low sodium chicken stock
2 large carrots, peeled and chopped
1 cup onion, chopped
½ cup green pepper, chopped
1 zucchini, chopped
2 large handfuls of kale, rinsed and chopped
1 can of white Northern beans, rinsed and drained
15 oz can of diced tomatoes
2 tablespoons of tomato paste (I like the one with pesto added)
1 tablespoon of pesto (not necessary, but it adds great flavor)
3 cloves garlic, minced
2 cups shredded chicken
Salt & Pepper, to taste
1 tablespoon Italian seasoning (or to taste)
Garnish with chopped basil, parmesan & warm bread

Let’s make some soup!
In a large soup pot, heat to medium heat and add 1 tablespoon of olive oil.  As you’re chopping, add veggies, except kale, into the pot.  Season with Italian seasoning.  Cook 5-7 minutes, until all veggies are tender.

Add tomato paste and diced tomatoes. Cook for 2-3 minutes. Add pesto and beans. Season with salt & pepper.

Pour chicken stock into pot and bring to a simmer. Add kale, one handful at a time.  Let cook for 5-7 minutes.  Add chicken.

Now it’s ready to serve when you are! The longer it sits, the better it tastes.

Garnish with some fresh basil, parmesan and bread to dip!
After cooled, I place the soup into quart sized baggies and lay them flat on a cookie sheet.  Once frozen, they will be easier to stack!  This soup lasts about 3 months in the freezer.  (I am guessing since it never lasts that long around here!).  To defrost, just place in the fridge overnight.

Here are some more of our favorite freezer-ready soups!

Rich Butternut Squash Soup

Silky Fennel and Carrot Soup
Meatless Split Pea Soup
Velvety Tomato Soup
Smooth Mushroom Soup
Crockpot Bean Soup
Beef, Barley & Mushroom Soup
Unstuffed Pepper Soup
Split Pea Soup

What’s your favorite item to freeze in large batches?

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