Freezer Meals 101

Less time cooking, more time living

soup

Homemade Chicken Noodle Soup (freezer meal)

By

As I write this, we are just coming out of a deep freeze in our town. It’s been six days of -40° temperatures and I can tell you that it has been a comfort soup kind of week! This homemade Chicken Noodle Soup recipe is exactly that. bag with chopped vegetables, broth, and raw chicken on top and black crock pot of noodle soup on the bottom with text "Chicken Noodle Soup freezer meal"There isn’t much more comforting whether it be on a cold day or nursing a cold than good old fashioned chicken noodle soup. If you have this made ahead and in the freezer, you can eat it whenever you need it.

Having it made as a freezer meal also makes it nice to give as a gift to someone you know who is sick or going through a hard time.

How can I spice up Chicken Noodle Soup?

If you like a bit of kick to your chicken noodle soup or just want to try something new, there are a few routes I can suggest.

  • Italian flavour twist: add seasonings such as oregano, basil, and thyme or Italian blend seasoning
  • Thai flavour twist: add some coconut milk  (1/2 cup), lime juice (1-2 Tbsp.), lemongrass, and top with fresh cilantro
  • Tex mex flavour twist: replace the carrots with cube green or red bell peppers, add a small can of diced green chilies, and top with shredded cheese when serving. You can also serve with hot sauce.

Chicken Noodle Soup Recipe:

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 2 cups carrots, peeled and chopped
  • 1 onion, diced
  • 3 stalks celery, chopped
  • 3-4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 6 cups chicken broth
  • 1 cup water
  • 3 tsp. parsley
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Day of cooking:

  • 2 cups uncooked wide egg noodles for day of cooking

Assembly instructions:

  1. Place all ingredients except for the egg noodles in a large resealable freezer bag.
  2. Remove excess air. Freeze.

Cooking instructions:

  1. Thaw. Cook in crock pot on low for 4-5 hours.
  2. Take out chicken and cube or shred it.
  3. Put it back in the crock pot.
  4. Add the noodles.
  5. Cook another 10 minutes until noodles are tender.If you want, you can serve the soup with soda crackers and an extra sprinkle of pepper.
Print
Chicken Noodle Soup
Prep Time
5 mins
 
Course: Soup
Keyword: chicken noodle soup, soup
Ingredients
  • 2 chicken breasts boneless, skinless
  • 2 cups carrots peeled and chopped
  • 1 onion diced
  • 3 stalks celery chopped
  • 3-4 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 6 cups chicken broth
  • 1 cup water
  • 3 tsp. parsley
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
Day of cooking:
  • 2 cups uncooked wide egg noodles for day of cooking
Instructions
Assembly instructions:
  1. Place all ingredients except for the egg noodles in a large resealable freezer bag.
  2. Remove excess air. Freeze.
Cooking instructions:
  1. Thaw. Cook in crock pot on low for 4-5 hours.
  2. Take out chicken and cube or shred it.
  3. Put it back in the crock pot.
  4. Add the noodles.
  5. Cook another 10 minutes until noodles are tender.

You may also like these other make ahead soup recipes:

Vegetarian Taco Soup

Hearty Sausage and Zucchini Soup

Instant Pot Tomato Soup

Vegetarian Taco Soup

By

This plant based soup is packed full of flavour and so easy to make. Whether you are trying a plant based diet or just wanting to save money by doing Meatless Mondays, you’ll appreciate this Vegetarian Taco Soup recipe. spoon scooping soup out of bowl that has beans, tomatoes, vegetables and topped with cheese with text that reads "Vegetarian Taco Soup"

Savour the Mexican inspired flavours of tacos in this easy to make Vegetarian Taco Soup. Make it ahead as a freezer meal to pull out whenever you need a quick lunch or serve it with cornbread for a filling dinner.

This recipe uses a lot of pantry staples that you may already have on hand. It can be assembled in a matter of minutes which is why I like to double or triple the recipe and make many bags at once. That way, there is always some in the freezer.

Does taco soup freeze well?

This taco soup freezes beautifully before cooking or you can cook it first and then freeze to reheat. Either way, the flavours will remain the same. It can be stored in the freezer for 4-6 months.

If you’re planning to use the soup for lunches, it can be best to freeze it in smaller containers or medium sized freezer bags so that you can take out and reheat just what you need.

Vegetarian Taco Soup Recipe:

  • 14 oz. can kidney beans, rinsed and drained
  • 14 oz. can white kidney beans, rinsed and drained
  • 28 oz. can diced tomatoes
  • 12 oz. can kernel corn
  • 1/2 onion, chopped
  • 14 oz. can tomato sauce
  • 4 oz. can diced chilies
  • 2 Tbsp. taco seasoning
  • 1 1/2 cups water

Assembly instructions:

  1. Put all the ingredients in a large resealable bag. (If using smaller bags or containers, mix the ingredients in a giant bowl and divide evenly among bags or containers.)
  2. Squish to combine. Remove excess air, seal and freeze.

Cooking instructions:

  1. Thaw.
  2. Simmer soup in a large pot on the stovetop for 20 minutes or heat in the microwave.
  3. Top with your choice of toppings.

Serving suggestion: Top with any combination of cilantro, diced avocado, tortilla chips, sour cream, and shredded cheese. This soup also pairs well with a side of cornbread.

Some of my kids prefer to eat this by scooping it up with tortilla chips (blue corn chips are a particular favourite!) rather than using a spoon. However you decide to eat it, it’s delicious!

This recipe is included in our Lunch Freezer Meal Plan. The menu plan includes recipes, prep lists, shopping lists, and printable labels.

Print
Vegetarian Taco Soup
Ingredients
  • 14 oz. can kidney beans rinsed and drained
  • 14 oz. can white kidney beans rinsed and drained
  • 28 oz. can diced tomatoes
  • 12 oz. can kernel corn
  • 1/2 onion chopped
  • 14 oz. can tomato sauce
  • 4 oz. can diced chilies
  • 2 Tbsp. taco seasoning
  • 1 1/2 cups water
Instructions
Assembly instructions:

  1. Put all the ingredients in a large resealable bag. Squish to combine. Remove excess air, seal and freeze.

    If using smaller bags or containers, mix the ingredients in a giant bowl and divide evenly among bags or containers.

Cooking instructions:

  1. Thaw. Simmer on the stovetop for 20 minutes or heat in the microwave.

Recipe Notes

Serving suggestion: Top with any combination of cilantro, diced avocado, tortilla chips, sour cream, and shredded cheese. This soup also pairs well with a side of cornbread.

Check out some of our other make ahead soups:

Hearty Sausage and Zucchini Soup

Beef Taco Soup

Spicy White Bean and Chicken Soup

Spicy White Bean and Chicken Soup

By

This make ahead Spicy White Bean and Chicken soup recipe uses leftover chicken. This makes it both easier and more frugal. It has a nice amount of kick to it. It’s spicy, but not overpowering.

a blue bowl filled with white beans, pieces of chicken, topped with shredded cheese and with a spoon in it sits in front of an Instant Pot, an avocado, and a small yellow bowl of shredded cheese. The text reads "Spicy White Bean and Chicken Soup -freezer meal-Instant Pot-crock pot"I love that this recipe is so versatile in that it can be cooked in either the Instant Pot, Crock Pot, or on the stovetop. This allows you to use whatever cooking method best fits your plans for that day. If you’re going to be out running around until just before eating, throwing it in the slow cooker is a great option. If you’re needing it to be ready quickly, you can choose the Instant Pot.

Spicy White Bean and Chicken Soup Recipe:

Ingredients:

  • 3 cups of leftover rotisserie chicken, diced or shredded
  • 19 oz. can of white beans, rinsed and drained
  • 2 cups of salsa verde
  • 1 tsp. cumin
  • 2 cups chicken broth
  • 1 bay leaf
  • salt and pepper to taste

For serving:

  • shredded cheese (optional)
  • avocado, diced (optional)

Assembly instructions:

  1. Place the diced or shredded chicken, beans, salsa verde, cumin, chicken broth, bay leaf, salt, and pepper in a large resealable freezer bag.
  2. Remove the excess air, seal, and freeze.

Instant Pot instructions:

  1. Remove from freezer to thaw.
  2. Dump the bag contents into the Instant Pot.
  3. Close the lid and pressure cook on high for 10 minutes.
  4. When done, manually release the pressure.
  5. Remove the bay leaf. Stir and enjoy.
  6. If desired, you can top with shredded cheese and diced avocado.

Slow cooker instructions:

  1. Remove the bag from the freezer to thaw.
  2. Place the bag contents into the Crock Pot.
  3. Cook on high for 2-3 hours or on low for 4-5 hours.
  4. Remove the bay leaf before serving.
  5. If you want, you can top the soup with shredded cheese and diced avocado.

Stovetop instructions:

  1. Thaw.
  2. Place in a large pot on the stovetop.
  3. Bring to a simmer on medium heat and then turn heat to low.
  4. Simmer for one hour, stirring occasionally, or until beans are tender and flavours are blended.
  5. Remove the bay leaf and serve, topping with shredded cheese and diced avocado if desired.

If you prefer to use dry beans as opposed to canned, you will need to soak 1 1/2 cups of dry beans in cold water for at least 8 hours first. Allow them to sit at room temperature in the water for 8 hours, then rinse and drain the beans before adding them to the rest of the ingredients.

Other freezer soup recipes:

Spinach and Sausage White Bean Soup

Stuffed Pepper Soup

Italian Wedding Soup

Print
Spicy White Bean and Chicken Soup
Course: Soup
Servings: 6 servings
Ingredients
  • 3 cups of leftover rotisserie chicken diced or shredded
  • 19 oz. can of white beans rinsed and drained
  • 2 cups of salsa verde
  • 1 tsp. cumin
  • 2 cups chicken broth
  • 1 bay leaf
  • salt and pepper to taste
For serving:
  • shredded cheese optional
  • avocado diced (optional)
Instructions
Assembly instructions:
  1. Place the diced or shredded chicken, beans, salsa verde, cumin, chicken broth, bay leaf, salt, and pepper in a large resealable freezer bag.
  2. Remove the excess air, seal, and freeze.
Instant Pot instructions:
  1. Remove from freezer to thaw.
  2. Dump the bag contents into the Instant Pot.
  3. Close the lid and pressure cook on high for 10 minutes.
  4. When done, manually release the pressure.
  5. Remove the bay leaf. Stir and enjoy.
  6. If desired, you can top with shredded cheese and diced avocado.
Slow cooker instructions:
  1. Remove the bag from the freezer to thaw.
  2. Place the bag contents into the Crock Pot.
  3. Cook on high for 2-3 hours or on low for 4-5 hours.
  4. Remove the bay leaf before serving.
  5. If you want, you can top the soup with shredded cheese and diced avocado.
Stovetop instructions:
  1. Thaw.
  2. Place in a large pot on the stovetop.
  3. Bring to a simmer on medium heat and then turn heat to low.
  4. Simmer for one hour, stirring occasionally, or until beans are tender and flavours are blended.
  5. Remove the bay leaf and serve, topping with shredded cheese and diced avocado if desired.
Recipe Notes

If you prefer to use dry beans, soak 1 1/2 cups of dry beans in cold water for at least 8 hours first. Allow them to sit at room temperature in the water for 8 hours, then rinse and drain the beans before adding them to the rest of the ingredients. 

Freezer Friendly Instant Pot Borscht Recipe

By

My mom grew up in Vegreville. It’s a small town in Alberta, Canada that has a rich Ukrainian culture. Although my mom’s heritage is not Ukrainian, she grew up familiar with the food and culture. She then brought those into our home. I was familiar with all kinds of traditional Ukrainian food, including this Borscht recipe.Instant Pot Borscht Recipe #freezermeals101 #freezercooking #souprecipesBorscht is a classic beet soup. I’ve adapted the original recipe to make it faster to make thanks to the Instant Pot and freezer friendly. Now, I can make this ahead of time and have it ready anytime.

Beets give this soup its vibrant red colour. It has a unique look and an even more unique flavour. My favourite way to eat it is topped with a dollop of sour cream and fresh dill.

Freezer Friendly Instant Pot Borscht Recipe:

Ingredients:

  • 1 Tbsp. olive oil
  • 1 onion, minced
  • 8 medium-sized beets, peeled and chopped
  • 5 cloves garlic, smashed
  • 6 cups water or broth
  • salt and pepper, to taste

For cooking day:

  • 2 Tbsp. lemon juice
  • optional: sour cream
  • optional: fresh dill

Directions:

Instant Pot and Assembly Instructions:
  1. Prepare all vegetables and ingredients before starting the recipe.
  2. Set the Instant Pot to sauté and add the oil.
  3. Once the oil is hot, add the onion and beets. Stir occasionally, until onions are translucent, about 2-3 minutes.
  4. Add the garlic and stir for one minute.
  5. Turn off the sauté setting and add in broth or water and salt and pepper seasoning.
  6. Secure the lid of the Instant Pot and cook on the soup setting for 20 minutes.
  7. Natural release then either use an immersion blender to purée the soup or wait until it has cooled and use a blender.
  8. When the soup has somewhat cooled, ladle it into a large resealable freezer bag or two medium resealable freezer bags.
  9. Seal, remove excess air, and freeze.

Cooking instructions:

  1. Remove the bag from the freezer to thaw.
  2. Reheat in the microwave or in a pot on the stovetop.
  3. Taste and adjust seasoning – adding in lemon and topping with sour cream and dill, if desired before serving.

Adaptations to this beet soup recipe:

  • Borscht can be served hot or cold (as a gazpacho).
  • You can replace some of the beets with parsnips or carrots. This produces a milder flavour.
  • For adults only: you can add a shot of iced vodka to the soup when serving.

Many recipes for Ukrainian borscht call for grating the beets, which is obviously time consuming and leaves you with very stained hands! You will be amazed at how much time you’ll save using the Instant Pot for this soup.

This isn’t the first traditional Ukrainian dish that I’ve adapted for freezer cooking. You can also check out our Cabbage Roll Casserole Freezer Meal.

Print
Freezer Friendly Borscht Recipe
Ingredients
  • 1 Tbsp. olive oil
  • 1 onion minced
  • 8 medium sized beets peeled and chopped
  • 5 cloves garlic smashed
  • 6 cups water or broth
  • salt and pepper to taste
For cooking day:
  • 2 Tbsp. lemon juice
  • optional: sour cream
  • optional: fresh dill
Instructions
Instant Pot and Assembly Instructions:
  1. Prepare all vegetables and ingredients before starting the recipe.
  2. Set the Instant Pot to sauté and add the oil.
  3. Once the oil is hot, add the onion and beets. Stir occasionally, until onions are translucent, about 2-3 minutes.
  4. Add the garlic and stir for one minute.
  5. Turn off the sauté setting and add in broth or water and salt and pepper seasoning.
  6. Secure the lid of the Instant Pot and cook on the soup setting for 20 minutes.
  7. Natural release then either use an immersion blender to purée the soup or wait until it has cooled and use a blender.
  8. When the soup has somewhat cooled, ladle it into a large resealable freezer bag or two medium resealable freezer bags.
  9. Seal, remove excess air, and freeze.
Cooking instructions:
  1. Remove the bag(s) from the freezer to thaw.
  2. Reheat in the microwave or in a pot on the stovetop.
  3. Taste and adjust seasoning - adding in lemon and topping with sour cream and dill, if desired before serving.
Recipe Notes

Borscht can be served hot or cold (as a gazpacho).

Check out some of our other freezer friendly Instant Pot soups:

Instant Pot Tomato Soup 

Keto Bone Broth in the Instant Pot 

Stuffed Pepper Soup Recipe Make Ahead Meal

By

This stuffed pepper soup recipe has all the delicious flavours of stuffed peppers, but with half the work. It can also be made ahead and frozen, saving you even more time. You can cook this soup on the stovetop or in the slow cooker or even in the Instant Pot, whichever is most convenient for you. This make ahead Stuffed Pepper Soup can be cooked in the Instant Pot, slow cooker, or stovetop. #freezermeals101 #freezercooking #makeaheadmeals #soupson #soup #instantpot #easyinstantpot #crockpotrecipesI’ve been making stuffed peppers for many years. I do it as a freezer meal by making the filling ahead and freezing. On the day of cooking, I fill the peppers and cook them in the oven. You can find the recipe for that here.

But even with having the filling made ahead of time, stuffed peppers can still be time consuming, so when you’re in the mood for the hearty flavours of stuffed peppers, but don’t have much time, this stuffed pepper soup is the way to go.

What’s in stuffed pepper soup?

While some ingredients and seasonings can vary, most stuffed pepper soups have as their main ingredients ground beef, rice, bell peppers, tomatoes or tomato sauce, and broth.

The type of broth can vary. It can be beef broth, chicken broth, or vegetable stock. Most stuffed pepper soup recipes also have onions and garlic.

Common seasonings for stuffed pepper soup include such spices as thyme, sage, marjoram, salt, and pepper, though not all together in the same recipe. An important tip: you will want to choose extra lean ground beef for this soup. If you choose to use regular ground beef, be sure to drain the fat before adding it. Otherwise, it will have a greasy look to it and not be visually appealing. It will also not taste as good, so this is an important note for making this recipe.

Stuffed Pepper Soup Recipe:

  • 1 lb. extra lean ground beef, browned
  • 1/2 cup green pepper, chopped
  • 1/2 cup yellow or red pepper, chopped
  • 1 cup onions, finely diced
  • 3 cloves garlic, minced
  • 28 oz. can diced tomatoes
  • 2 cups tomato sauce
  • 1/2 tsp. marjoram
  • salt, pepper

For the day of cooking:

  • 2 cups beef or chicken broth
  • 2 cups rice

Assembly instructions:

  1. Chop the peppers and onion.
  2. Brown the beef in a large skillet on the stove. Drain the fat afterwards. This step is important.
  3. Place the cooked beef in a large resealable bag.
  4. Add the diced peppers and onion, garlic, tomatoes, tomato sauce, and seasonings.
  5. Remove the air from the bag and seal. Freeze.

Stovetop cooking instructions:

  1. Take the bag out of the freezer and thaw.
  2. Place the contents in a large pot on the stovetop.
  3. Add the broth.
  4. Cover and simmer on low for 30 minutes.
  5. Add the rice in the last 20 minutes.
  6. Stir occasionally to prevent the rice from sticking to the bottom.

Instant Pot instructions:

  1. Thaw the bag contents and add to the Instant Pot.
  2. Cook the rice separately on the stovetop and set aside.
  3. Add the broth.
  4. Cover and cook on high pressure for 15 minutes. Do a natural release.
  5. Add the rice either to the entire soup or a bit into each bowl when serving.

Slow Cooker instructions:

  1. Thaw.
  2. Dump the bag contents into the crock pot.
  3. Add the broth and rice.
  4. Stir.
  5. Cook on low for 3-4 hours.

Is Stuffed Pepper Soup Gluten Free?

This particular stuffed pepper soup recipe is gluten free. It is also dairy free. If it is made without the rice, it is keto friendly.

Check out some of our other make ahead soups:

Spinach and Sausage White Bean Soup Italian Wedding Soup Sausage and Zucchini Soup 

Print
Stuffed Pepper Soup Recipe
Ingredients
  • 1 lb. extra lean ground beef browned
  • 1/2 cup green pepper chopped
  • 1/2 cup yellow or red pepper chopped
  • 1 cup onions finely diced
  • 3 cloves garlic minced
  • 28 oz. can diced tomatoes
  • 2 cups tomato sauce
  • 1/2 tsp. marjoram
  • salt, pepper
For the day of cooking:
  • 2 cups beef or chicken broth
  • 2 cups rice
Instructions
Assembly instructions:
  1. Chop the peppers and onion.
  2. Brown the beef in a large skillet on the stove. Drain the fat afterwards. This step is important.
  3. Place the cooked beef in a large resealable bag.
  4. Add the diced peppers and onion, garlic, tomatoes, tomato sauce, and seasonings.
  5. Remove the air from the bag and seal. Freeze.
Stovetop cooking instructions:
  1. Take the bag out of the freezer and thaw. Place the contents in a large pot on the stovetop. Add the broth. Cover and simmer on low for 30 minutes. Add the rice in the last 20 minutes. Stir occasionally to prevent the rice from sticking to the bottom.
Instant Pot instructions:
  1. Cook the rice separately on the stovetop and set aside. Thaw the bag contents and add to the Instant Pot. Add the broth. Cover and cook on high pressure for 15 minutes. Do a natural release. Add the rice either to the entire soup or a bit into each bowl when serving.
Slow Cooker instructions:
  1. Thaw. Dump the bag contents into the crock pot. Add the broth and rice. Stir. Cook on low for 3-4 hours.