The recipe uses a concept that I have seen in a few freezer recipes. The soup is prepared as a concentrate and then diluted on serving day. This practice can save considerable freezer space on serving day. If you are freezing lunch portion, make the soup with the the full amount of the liquid so you can just “pack and go”.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
8 |
16 |
24 |
32 |
40 |
48 |
| Ingredients | ||||||
| Butter or margarine |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Chopped sweet onion |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Diced celery |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Chopped carrots |
2/3 C. |
1-1/3 C. |
2 C. |
1-2/3 C. |
3-1/3 C. |
4 C. |
| Cooked, chopped chicken |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
| Frozen corn |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Frozen peas (optional) |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Frozen green beans (optional) |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Cream of chicken soup |
20 oz. |
40 oz. |
60 oz. |
80 oz. |
100 oz. |
120 oz. |
| OR Fat free white sauce |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
| Ground sage |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Thyme |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| On Hand Ingredients | ||||||
| Chicken broth |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
Assembly Directions:
Melt butter in a large skillet. Saute onion, celery, and carrots until tender. Remove from heat and cool. Stir in chicken, corn, peas, green beans, cream of chicken soup (or fat free white sauce), sage and thyme. Stir to combine.
Freezing Directions:
Place mixture in a gallon freezer bag or container. Seal, label, and freeze.
Serving Directions:
Thaw in refrigerator over night. Place soup in a large sauce pan. Stir in chicken broth. Heat over medium until hot and bubbly. Serve.
Comments:
If you want freeze this in single serving potions, add the chicken broth to the mixture before freezing in single serving containers.
Nutritional Info: with cream of chicken soup
Per Serving: 197 Calories; 9g Fat (39.6% calories from fat); 13g Protein; 17g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 770mg Sodium.
Exchanges: 1 Grain(Starch); 1-1/2 Lean Meat; 1 Vegetable; 1-1/2 Fat.
Nutritional Info: with fat free white sauce (from the Big Book of Freezer Cooking)
Per Serving: 193 Calories; 5g Fat (22.9% calories from fat); 15g Protein; 22g Carbohydrate; 3g Dietary Fiber; 32mg Cholesterol; 400mg Sodium.
Exchanges: 1 Grain(Starch); 1-1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.
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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