Wednesday, May 09, 2012

Four Weeks To Fill Your Freezer: Chicken Veggie Soup

Today's' freezer cooking session involved putting ingredients for Chicken Veggie Soup into the crockpot and letting it simmer all day. Doesn't get any easier than that!

This used broth and chicken from yesterday's chicken cooking session and a variety of odds and ends from the freezer.

I froze most of the soup in muffin pans for easy lunches-- 4 "soup pucks" fills our smaller mugs perfectly.I put a meal's worth in the refrigerator for a lunch this week too. I don't see any reason to fill the freezer and then not have anything in the house to eat right now! So I try to balance it out by cooking for both at the same time!

As with split pea soup, I didn't use a recipe for this but added broth, tomato juice, canned tomatoes, carrots, celery, onion, chicken and spices to the pot and let it cook!

**For more freezer cooking inspiration, check out the challenge on Money Saving Mom--she even freezes peanut butter and jelly sandwiches!**

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