Freezable Soup Recipe

Soup is one of those dishes that never goes out of style. It’s comforting, hearty, and perfect for nearly any season. But what really makes soup stand out is its versatility and convenience. Some soups are better when made ahead and frozen, which is ideal for busy days, unexpected guests, or when you simply want to stock up on homemade meals.

Freezing soup is a game-changer. It allows you to prepare a batch ahead of time, store it in your freezer, and then have a quick and nourishing meal ready in no time. Plus, soups often taste better after freezing because the flavors have time to meld together. In this recipe, we’ll walk through an easy and customizable freezable soup you can make with minimal effort.

This is a Classic Vegetable & Chicken Soup recipe, hearty and full of flavor. It’s a balanced meal in a bowl, combining protein, veggies, and a savory broth. It’s freezer-friendly, easy to prepare, and adaptable to whatever you have on hand. Perfect for meal prep!

Ingredients Needed

For the Classic Vegetable & Chicken Soup, you’ll need the following:

1 lb chicken breast (or thighs for extra flavor)
1 large onion, diced
2 carrots, peeled and sliced
2 celery stalks, diced
3 cloves garlic, minced
1 medium potato, peeled and diced
6 cups chicken broth (low sodium)
1 can (14.5 oz) diced tomatoes, drained
1 cup frozen peas
1 bay leaf
2 tsp dried thyme
Salt and pepper, to taste
2 tbsp olive oil
Optional: 1 cup cooked noodles or rice (added after reheating)

These ingredients form the base of the soup, but the beauty of this recipe lies in its flexibility. You can easily switch out veggies, add beans, or even switch up the protein (beef, turkey, or tofu can work well too).

Cooking Instructions

Step 1: Prepare The Chicken

Cook the chicken: If using chicken breasts, you can cook them in a large pot or sauté pan with a little olive oil. Season with salt and pepper and cook on medium-high heat for about 6-7 minutes per side, or until fully cooked.
Shred the chicken: Once the chicken is cooked, remove it from the pot and set it aside to cool for a few minutes. Then, shred it into bite-sized pieces using two forks. Set aside.

Step 2: Sauté The Vegetables

Heat olive oil in a large pot over medium heat.
Add the onions, carrots, and celery, and sauté for about 5-6 minutes, or until softened.
Add the garlic and sauté for another 1-2 minutes, stirring occasionally, until fragrant.

Step 3: Combine Ingredients

Add the chicken broth, diced tomatoes, bay leaf, and thyme to the pot. Bring the mixture to a simmer over medium heat.
Once simmering, add the diced potato and cook for about 15 minutes, or until the potatoes are tender.
Stir in the shredded chicken and peas. Let everything simmer for an additional 5-10 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper.

Step 4: Cool And Freeze (Optional)

If you’re planning to freeze the soup, allow it to cool completely before transferring it to freezer-safe containers. Make sure you leave some space at the top of the container to allow for expansion when freezing.
Label the containers with the date and name of the soup for easy identification.

Ingredient Insights

Here’s a quick breakdown of some key ingredients and why they’re essential to this recipe:

Chicken: The chicken provides lean protein, making this soup filling and satisfying. It also absorbs the flavor of the broth, making each bite flavorful.
Carrots, Celery, and Onion: These three veggies form the classic “mirepoix”, a French culinary base that adds depth of flavor to soups and stews.
Potatoes: These add a creamy texture and act as a starch to thicken the broth naturally, providing a heartiness to the soup.
Frozen Peas: Quick to add at the end, peas bring a burst of color and a mild sweetness that balances the savory flavors.
Chicken Broth: Using low-sodium broth gives the soup flavor without making it overly salty, letting you control the seasoning to taste.

Expert Tips

Here are some expert tips for making your freezable soup even better:

Don’t Overcook the Vegetables: Keep in mind that if you’re planning to freeze the soup, vegetables like carrots and celery will soften more when reheated. You want them tender but still intact before freezing, so don’t overcook them in the initial simmer.
Cool Before Freezing: Always allow the soup to cool completely before transferring it to containers for freezing. This prevents ice crystals from forming, which can affect the texture.
Add Noodles or Rice Later: If you plan to freeze the soup, it’s best to add noodles or rice after reheating. They tend to absorb too much liquid in the freezer and become mushy.
Use Chicken Thighs for Extra Flavor: Chicken thighs have a richer flavor than breasts and will stay tender and juicy even after freezing and reheating.

Recipe Variations

Feel free to experiment with different variations of this recipe to suit your taste:

Spicy Chicken Soup: Add a chopped jalapeño or a teaspoon of red pepper flakes to bring some heat to the dish.
Creamy Version: For a creamier soup, stir in a half-cup of heavy cream or coconut milk after the soup has finished cooking.
Vegetarian Version: Replace the chicken with tofu or a variety of beans (like cannellini or chickpeas) for a meat-free option. Use vegetable broth instead of chicken broth.
Add Herbs: Fresh herbs like parsley or basil can brighten up the soup once it’s finished cooking. Sprinkle them on top just before serving.

Final Words

The beauty of freezable soup lies in its simplicity and flexibility. With just a few basic ingredients, you can create a meal that not only satisfies but also provides the convenience of being stored away for future use. It’s perfect for busy weekdays, meal prepping, or a rainy day when you just want to relax and enjoy a warm, comforting bowl of soup.

Freezable Soup Recipe