Freezer Soup

Freezer Soup

When I make chicken soup, I make several containers full, which I put in my freezer.  When, I want soup, I remove a container and doctor it up and end up with full flavored soups.

 When, we had our huge garden, I froze lots of fresh vegetables and fruits, in various forms. I also, kept lots of meat and baked goods. Now, I like to have some cooked food, mostly soups. Soups bring variety to many dishes and I do not have problems, using it up. One can be as creative, as she likes, with soup. Turn it into a soup with tinged with sweetness, with carrots and sweet potato. Use an immersion blender to make it into a creamy soup. Add your greens and blend them in and you now have a green soup. Do you want a spicy soup, shake those containers and add those spicy peppers. Add a little cinnamon for a new flavor.

A few weeks ago, I opened a quart container of regular chicken soup, which is good, in itself. I determine what goes into the soup by what is in my refrigerator and cupboard. I found scallions, sweet potatoes, different color bell peppers, zucchini and onions. A few of each got dropped in the water. I added water to the pot, several cups. I almost treat it like new soup, heating it for a few hours with the new vegetables and spices, black pepper, paprika, and a little bit of this and a little bit of that. I know, I am being vague but you have to check your own cupboard out and make your own version. In reality, there is no recipe, other than what is in your kitchen.

If I have any leftover chicken from a meal, that goes in, also.

When the soup is finished, it is like a brand new soup. It is also a great warmer-upper in the winter. Chicken soup is the ultimate comfort food, in my opinion. To make it better, add noodles, knaidlach or egg drops.

1 quart container defrosted chicken soup
2 sweet potatoes, chunked
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
2 zucchini, sliced thickly
2 onions, quartered
3 scallions, sliced
3 stalks celery, in two inch pieces
3 carrots, chunked
2 large parsnips, halved
1/4 teaspoon black pepper
salt to taste
handful of parsley, chopped

Pour defrosted soup into large pot.

Add equal amount of water or more, if necessary.

Add all vegetables, except zucchini, yellow squash and parsley.

Simmer for two hours.
Add zucchini, yellow squash and parsley.

Add seasoning.

Cook for an additional thirty minutes.
Taste.  If the flavor is strong, you are ready to imbibe.  If not, cook longer.


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