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Freeze chicken soup

 
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boat




 
 
 


Post  Wed, Oct 16 2019, 10:27 pm
I usually make fresh chicken soup but now with the crazy schedule I need to do some advance prep.

What's the best way to freeze chicken soup? Throw away veggies and chicken? Will it get soggy/mushy if frozen?
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ra_mom




 
 
 


Post  Wed, Oct 16 2019, 10:29 pm
Freeze just the broth.

If you want to keep the vegetables, you can saute onion and garlic then add the cooked veggies with water, heat through, season and blend for a separate veggie soup.
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boat




 
 
 


Post  Wed, Oct 16 2019, 10:44 pm
Thanks.
What about the chicken, throw away?
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Rubber Ducky




 
 
 


Post  Wed, Oct 16 2019, 10:49 pm
I make a thick chicken soup by taking the veggies out, blending them in a Ninja blender, and then stirring them back into the broth. It freezes well. But I do not blend or freeze the chicken meat.
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tweety1




 
 
 


Post  Thu, Oct 17 2019, 2:44 am
boat wrote:
Thanks.
What about the chicken, throw away?

The vegetables I don't freeze, the chicken I sometimes do and it comes out fine. I freeze chicken soup all the time. This entire yt I'm serving chicken soup out of the freezer. I also find, in general with soups, that if you defrost it in a pot/stovetop it tastes just as delicious v. Defrosting it in the microwave.
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Yummymummy3




 
 
 


Post  Thu, Oct 17 2019, 3:52 am
I often freeze chicken soup. I freeze it together with all the veg and chicken.
The carrots do get soggy but I don't mind. The other veg and chicken are fine.
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Surrendered




 
 
 


Post  Thu, Oct 17 2019, 4:08 am
I freeze the soup in pans! and pile it one one top of another (with lid or silver foil).
When needed, I defrost the pan right on the flame for about 10 minutes and presto- ready delicious chicken soup instantly.
I use the half of 9×13 size or narrow long (challah pans).
It's so convenient and efficient.

I do freeze chicken bottoms and all vegetables in the soup. It's still very tasty.

Great tip:
When you put chicken soup in fridge overnight, it will have a layer of fat upon removing.
So before placing it in fridge, just put a plastic bag in top of the soup, the entire fat will go onto the bag and the soup will be clear!
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lkwdlady




 
 
 


Post  Thu, Oct 17 2019, 6:25 am
I freeze soup in containers all the time. I only freeze the soup (without the chicken or vegetables).
I serve with knaidlach or thin noodles and croutons.
(You can serve the soup, chicken and veggies as a meal the night you make it fresh.)
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PinkFridge




 
 
 


Post  Thu, Oct 17 2019, 7:03 am
I usually make a big pot of soup, but the technique is the same even for one or two rounds.
Once the soup is cool I pour it into containers (e.g. 5 weeks), distributing the vegetables and chicken. No one here minds soggy vegetables.
The next day I skim the fat and freeze. Reheats wonderfully.
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ra_mom




 
 
 


Post  Thu, Oct 17 2019, 7:56 am
boat wrote:
Thanks.
What about the chicken, throw away?

If you don't have use for the chicken, use chicken bones.
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tweety1




 
 
 


Post  Thu, Oct 17 2019, 8:48 am
ra_mom wrote:
If you don't have use for the chicken, use chicken bones.

I have an aunt that claims making chicken soup with only bones is much tastier. Happens to be, when I make a 20qt pot I only use bones. Lots of it.
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PinkFridge




 
 
 


Post  Thu, Oct 17 2019, 8:53 am
tweety1 wrote:
I have an aunt that claims making chicken soup with only bones is much tastier. Happens to be, when I make a 20qt pot I only use bones. Lots of it.


I use bones, including turkey bones. Sometimes I'll put in chicken and/or turkey pieces. And I also put in gizzards.
I put the bones in mesh bags.
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renslet




 
 
 


Post  Thu, Oct 17 2019, 2:52 pm
I freeze soup, and knaidelach separately. The veggies get soggy so I usually take the out, the chicken I freeze and after a few batches I chop it up and fry onions with it and make it for dinner
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amother




Lawngreen


Post  Thu, Oct 17 2019, 3:39 pm
I make a giant pot that summers from morning to night. Then I strain and freeze the broth in 32 oz containers. Veggies I toss since all their flavor went into the broth. The chicken I separate and shred the meat and freeze in broth in smaller containers, perfect for the soup when I’m ready to use. To use frozen broth I defrost a bit or run covariant we under water then reheat on stove top with a little water (broth is very concentrated from having been cooked for 12+ hours) and I add fresh onions, carrots, celery and whatever other veggies would be good. I add either the frozen shredded soup chicken or a fresh cutlet as well to add protein. Kneidlach I cook in a separate pot and they get added to soup bowls individually when I serve at the seuda. Leftover kneidlach freeze amazingly.
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amother




Amber


Post  Thu, Oct 17 2019, 5:34 pm
I freeze the whole gesheft together, but I don’t put potatoes in my soup. The veggies get soft but so what? I don’t like hard veggies, and after the soup spends all Friday night on the blech the veggies are going to be so soft that the freezing doesn’t materially change anything.
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strawberry cola




 
 
 


Post  Thu, Oct 17 2019, 8:02 pm
I like to freeze my soup in Ball Jars, rather than plastic containers. Just leave room at the top for expansion, otherwise it may crack.
I leave the carrots in- they do get a little soft, but it's fine.
I generally use bones, which I discard after cooking. If I use chicken legs, I remove the chicken and make something else with it- croquettes, chicken salad, chicken a la king.
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devorah1231




 
 
 


Post  Thu, Oct 17 2019, 8:46 pm
We prefer the taste of frozen soup. Tip, if you are freezing for Shabbos, our Rav said it needs to be completely defrosted before Shabbos, and then I sometimes forget to shut it before it starts to boil away. So When I transfer to the pot, I add an inch or so of water to the container and add to pot to keep the level the same. Doesn't detract from flavor at all.
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