A couple of weeks ago when the HH was home sick for 5 days, I served him the worlds best comfort food every single day for lunch.  Homemade chicken soup. Let’s just say it only took me 2 days to wise up and make a giant batch. đŸ˜‰ This recipe makes {8} 1 gallon sized bags, so if you don’t want to load your freezer with that much soup, then simply cut the recipe in half. But I’m telling you, it’s worth the space if you have it.
Chicken and Brown Rice Soup
Ingredients
Scale
- 8 Pounds Chicken (, cooked and shredded)
- 4 cups Frozen Peas
- 4 Cups Frozen Corn
- 8 Heaping tablespoons Concentrated Chicken Stock Base
- 4 Cups Brown Rice {uncooked}
- 8 teaspoons dried thyme
- 4 teaspoons ground pepper
- 4 teaspoons salt
- 4 teaspoons dried oregano
- 8 teaspoons hot sauce
- 8 1 gallon sized freezer bags
Instructions
- Fill each bag with the following:
- 1 Pound Chicken, cooked and shredded
- 1/2 cup Frozen Peas
- 1/2 cup Frozen Corn
- 1 Heaping tablespoon Concentrated Chicken Stock Base
- 1/2 cup Brown Rice {uncooked}
- 1 teaspoon dried thyme
- 1/2 teaspoon ground pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1 teaspoon hot sauce
- After filling the bags, label, date and zip them closed before tossing them into the freezer.
- Empty contents of the chicken soup mix into a crock pot or into a stock pot, add 5 cups of water and cook on low until the soup is warm and the rice is soft. {About 2 hours in the crock pot or 30 minutes on the stove top}.
Stocking your freezer full of meals is RAD!
~Mavis
More Freezer Meal Recipes
SHARE:
Jenna says
Better Than Buillon is the best. A staple here. Thanks for the recipe–i have a chicken in the freezer and now have a plan for it!
Margaret Bushee says
Thanks for the recipe! I was wonder how many servings is in each bag?
Mavis Butterfield says
I would say about 6 servings per bag. đŸ™‚
wendyinCA says
Do you think it’d work to swap the rice for dry pasta? The boys here much prefer it.
Christine says
I tried making this for dinner tonight on the stove top. Was I supposed to use quick-cooking brown rice. It’s been simmering for an hour now and the rice is still hard.
Katie W says
I’m having the same issue with the brown rice, except mine is not fast cooking. It’s been in the crock pot for two hours, an hour on high, and the rice is still hard. We’re going for take out and I’m gonna see how long it takes to cook. It smells so good!
Katie W says
Update: The soup was in the crock pot for a total of 4 hours, the first hour on low. The rice was well cooked by the time I took it out of the crock pot. It may have been able to go less than 4 hours, but well, Netflix happened and I didn’t check.
Jenna - @RatherGeeky says
I must admit, I was a bit skeptical that this recipe wouldn’t be that impressive considering how simple it is. Boy, was I wrong! It’s delicious.
I made up 8 batches as shown as part of my first official ‘freezer meal prep’ session. In the week since, I’ve used up 3 bags of this soup so far because it’s just THAT GOOD.
Thank you so much for sharing the recipe!
Shannon says
Shouldn’t the amount of liquid be different for crock pot vs stovetop? I know crockpot recipes usually use less liquid.