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.
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
Add equal amount of water or more, if necessary.
Simmer for two hours.
Add zucchini, yellow squash and parsley.
Cook for an additional thirty minutes.
Taste. If the flavor is strong, you are ready to imbibe. If not, cook longer.