How early can I make chicken soup

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Forum -> Recipe Collection -> Soup

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bargainlover

Mon, Apr 09 2018, 8:13 pm

For shabbos? Can I put it up tomorrow? Also is it OK to use carrots and zucchini starting to get soft? Have ton left from pesach.

PinkFridge

Mon, Apr 09 2018, 8:22 pm

It's probably ok, but if I make it before Wed. I freeze it.

losingweight

Mon, Apr 09 2018, 8:27 pm

Make a huge potful using all your leftover veggies and freeze portion containers for the coming weeks.

smile18

Mon, Apr 09 2018, 8:35 pm

Soup can be cooked tomorrow but don't refrigerate. Will taste as good from freezer.

You can definitely use veg that are soft.

imamother153

Mon, Apr 09 2018, 8:52 pm

U can definitely make soup tomorrow and keep it in fridge till shabbes. It will taste fresher if u leave it in fridge than freezer. I can put up a big pot on Wednesday night and it’s delicious on sunday. And the poster before had a good suggestion to freeze the vegetables in portion containers. Peel them and freeze them fresh.

BetsyTacy

Mon, Apr 09 2018, 8:54 pm

Will be fine in the fridge.

hanna2010

Mon, Apr 09 2018, 9:41 pm

What do you do with the fresh/frozen peeled veggies?
Defrost the cooked soup with the fresh uncooked veggies?
I tried this once but the veggies didn't soften.

funmother

Mon, Apr 09 2018, 9:45 pm

Cook on Wednesday and put in the coldest part of your fridge. If you freeze the carrots the become soggy. My family doesn't like the soft carrots.

thunderstorm

Mon, Apr 09 2018, 9:46 pm

I serve the veggies in the soup when I serve the soup fresh. Otherwise I freeze the soup in containers and add a carrot or two to each container . The consistency of the carrot is perfect. I always get compliments on my chicken soup and I usually freeze it. I strain my soup before freezing it as well.

shanie5

Tue, Apr 10 2018, 9:07 pm

hanna2010 wrote:

What do you do with the fresh/frozen peeled veggies?
Defrost the cooked soup with the fresh uncooked veggies?
I tried this once but the veggies didn't soften.

I peel and cut veggies for soup, put in ziplock baggie and freeze. When ready to make the soup, I boil up fresh or frozen broth, then add the veggies and cook. Always yum, and a time saver when needed.

ellacoe

Tue, Apr 10 2018, 11:47 pm

I make my soup on Sunday and freeze it. This came about because I didn't want to make soup when my housekeeper was around (because she wanted to make it and she made the worst soup, so as not to insult her I tried making it once on a Sunday and freezing it) It turned out to be really good and even though that housekeeper is long gone we still make it on Sunday. I don't freeze the vegetables, sometimes I add new carrots before Shabat.

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