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.
| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
6 |
12 |
18 |
24 |
30 |
36 |
| Ingredients | ||||||
| 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.
Comments:
*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.