Freezer Meal Recipes / Lunch / Keep Well Chicken Soup

Keep Well Chicken Soup

Classic, comforting, and healing chicken noodle soup is perfect for a sick day or to bring to an ailing friend.
8 Servings Meet The Cook OAMM Staff Member Spotlight - Kim Print
Keep Well Chicken Soup

Ingredients

  • 1 tablespoon Olive Oil
  • 1 cup dice Onion
  • 1 cup dice Carrot
  • ¾ cups dice Celery
  • 4 teaspoons mince Garlic, Cloves
  • 8 cups Chicken Broth/Stock
  • 2 ½ cups cook and shred Chicken, Boneless Breasts
  • 3 cups chop Kale
  • 2 cups Orzo
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 5 tablespoons chop Rosemary, Fresh
  • 3 tablespoons chop Parsley, Fresh
  • 3 tablespoons chop Thyme, Fresh

Freezer Containers

  • 16 Quart Freezer Bags

Supplies

  • Labels

Nutritional Information

  • 1 serving = 1 cup
  • 271 Calories
  • 7g Fat
  • 68mg Cholesterol
  • 477mg Sodium
  • 654mg Potassium
  • 20g Carbs
  • 2g Fiber
  • 7g Sugar
  • 31g Protein
  • 7 WW+ Points

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine pasta and soup.
  2. In a large soup pot, heat olive oil over medium heat.
  3. Add onions, carrots, and celery and saute about 5 minutes until softened.
  4. Add garlic and cook, stirring 1-2 more minutes until fragrant.
  5. Add chicken broth, chicken, and kale. Increase heat and bring to a boil.
  6. Reduce heat and simmer 15-20 minutes until flavors are combined and veggies are tender.
  7. Meanwhile, cook pasta according to package instructions and drain.
  8. Stir in salt, pepper, rosemary, parsley, and thyme into soup.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large soup pot, heat olive oil over medium heat.
  2. Add onions, carrots, and celery and saute about 5 minutes until softened.
  3. Add garlic and cook, stirring 1-2 more minutes until fragrant.
  4. Add chicken broth, chicken, and kale. Increase heat and bring to a boil.
  5. Reduce heat and simmer 15-20 minutes until flavors are combined and veggies are tender.
  6. Meanwhile, cook pasta according to package instructions and drain.
  7. Stir in salt, pepper, rosemary, parsley, and thyme into soup.
  8. Cool soup and drained pasta. Do not combine.
  9. Divide soup among half of indicated number of quart freezer bags, label and lay flat to freeze. Divide pasta among other half of quart freezer bags, label and freeze with soup bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat. Combine soup and pasta.

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