Mar 012007
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Cindy: This is what I call my “signature soup” – the first soup I ever made that turned out well. I came up with this through trial and error, and it’s really quick to fix. Plus, the kids love it.


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Chicken broth

6 C.

12 C.

18 C.

24 C.

30 C.

36 C.

Chicken, cooked and diced*

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Dried minced onion

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Dry vegetable soup mix

2 packets

4 packets

6 packets

8 packets

10 packets

12 packets

On Hand Ingredients
Rice, cooked

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Assembly Directions:
Put chicken broth in a large pot over medium heat. Add chicken, onion, and dry soup mix. Simmer five minutes until ingredients are mixed. Cool. Cook rice and put in a separate freezer bag to stir in later.

Freezing Directions:
Pour into freezer container. Seal, label and freeze.

Serving Directions:
Thaw soup in refrigerator or microwave. Heat over low heat or in microwave. Add Rice, cooked when soup is warm and stir to mix.

*2-1/2 lb. whole chicken = 2-1/2 C. cooked, diced meat
*1 large chicken breast is about 3/4 cup cooked, diced
This is a favorite soup of ours. It’s so easy and freezes well. We usually have a slow cooker full of this soup waiting for us after a night of trick-or-treating.

Nutritional Information:
Per Serving: 185 Calories; 4g Fat (17.9% calories from fat); 21g Protein; 16g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 1327mg Sodium.
Exchanges: 1/2 Grain (Starch); 2-1/2 Lean Meat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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