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-> Recipe Collection
-> Soup
buster
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Tue, Jan 13 2015, 4:28 am
I often freeze leftover chicken broth and then use it for cooking up rice/bulgur...etc.
I usually freeze it after we've finished the soup which is usually Monday while I've made the soup on Thursday afternoon/night.
Does this give a shorter time before the rice/bulgur gets "off"?
I have a Chicken soup broth (not yet frozen) from Thursday but still smells/tastes just fine...if I make rice/bulgur tonight does that "extend" the life or should I assume it needs to be finished tonight?
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