chicken soup Archives - Talking Meals

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This 5-Ingredient Homemade Chicken Soup is thick, creamy (but, no dairy!), and hearty. It’s filled with flavorful broth, meaty shredded chicken, and sweet bursts of bright veggies. But, this version is also the easiest ever because you prepare all of the ingredients ahead (even months ahead) and freeze them until you are ready to cook this wonderful meal. Then you thaw, pour all of the ingredients into the Slow Cooker, set and forget. Forget until those amazing and comforting aromas remind you that you have a Homemade Chicken Soup waiting for you!

Homemade Chicken Soup is like a warm blanket. It really does warm you inside and out. And, these Freezer Prepped Meals make it even easier to have any day of the week!

Have you tried my other Prepped Freezer Meals yet? Check them out!

Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.

PREP-AHEAD TO MAKE YOUR HOMEMADE CHICKEN SOUP FREEZER DINNER

Start with the chicken breasts. I’ve love Katie’s Best Boneless Skinless Chicken Breasts, Air-Chilled, Non-GMO, Raised w/o Antibiotics that I can get through Fresh Direct. I have said it before, but Fresh Direct is a life saver for busy Moms and they source from sustainable local farms which I feel great about. If you’re not a member, click this link for a discount to join! Get $25 Off Orders of $99 with code LEAF25 at FreshDirect!

To a freezer bag or storage container (see below for recommendation), add the chicken breasts (yes, only 2 needed in this soup!), diced carrots, frozen peas, chicken bouillon, and water. Note, you can leave the water out if you are concerned with leakage or thaw time. Just add the water to the slow cooker when you are ready to cook.

Finally, add a cornstarch slurry to the bag. This is a great Gluten-Free way to thicken the soup as it cooks.

That’s it for prepping your freezer bag (Or Glass Container). Seal the bag tight and then lightly press flat and store in freezer. You can freeze on a sheet pan and then once frozen store standing up vertically or horizontally. You can store it for up to 3 months in the freezer.

ECO-ALTERNATIVE:

Bags are of course easy and disposable, so less clean up. However, if you want a more Eco-Friendly and Leak-Proof alternative to freezer bags, I recommend Pyrex Glass Containers. I use them for all of my storage, whether it’s in the fridge or freezer, and even for cooking in the oven or warming in the microwave. For this recipe, I recommend: Pyrex Basics 2 Quart Glass Oblong Baking Dish with Red Plastic Lid – 7 inch x 11 Inch by Pyrex

COOK YOUR HOMEMADE CHICKEN SOUP WITH VEGGIES

When you are ready to make this meal, thaw your frozen Soup bag in the fridge the day prior and overnight (at least 8 hours, but it could take up to 12). Do not thaw out of the fridge at room temperature, as that invites bacteria.

The morning before you will eat this for dinner, pour the ingredients from the bag to the slow cooker. Mix to break up any remaining ice and then cover and set timer for 4 hours high up to 8 hours low depending on your schedule. If you don’t have a Slow Cooker, click here to see the Crock-Pot that I have and love!

NOTE: If you would rather cook this on the stove, I would let it simmer for an hour in a soup pot.

After the slow cooker time is up, remove the chicken breasts and set aside to cool enough to shred, then shred it into bite-size pieces with your fingers or two forks. Add back the shredded Chicken and mix. Taste for seasoning and add salt/pepper to taste.

Serve and enjoy!!

😍 Carrie

5-Ingredient Homemade Chicken Soup in a crockpot with wood spoon. This soup is thick, creamy, and hearty. It's filled with flavorful broth, meaty shredded chicken, and sweet bursts of bright veggies. You can prepare all of the ingredients ahead and freeze them until you are ready to cook. Then, thaw, pour into the Slow Cooker, set and forget.

Freezer 5-Ingredient Homemade Chicken Soup with Veggies

Homemade Chicken Soup with Veggies is thick, creamy, and hearty. It's filled with flavorful broth, meaty shredded chicken, and sweet bursts of bright veggies. But, this version is also the easiest ever because you prepare all of the ingredients ahead (even months ahead) and freeze them until you are ready to cook this wonderful meal. Then, you thaw, pour all of the ingredients into the Slow Cooker, set and forget.

Course Main Course, Soup

Cuisine American

Keyword chicken, chicken dinner, chicken soup, freezer meal, freezer meals, gluten free, meal prep, soup

Prep Time 10 minutes

Cook Time 4 hours

Thaw Overnight 8 hours

Total Time 4 hours 10 minutes

Servings 6 Servings

Author Carrie Tyler

Ingredients

2 Chicken Breasts
1 cup Frozen Sweet Peas
2 cup Carrots Diced
4 Bouillon Cubes or 4 tsp Granulated bouillon or chicken base
2 tbls Corn Starch
1 tsp Salt
1 tsp Pepper
5.5 cups Water

Instructions

Prep-Ahead to make your Freezer Bag

Peel and dice the carrots.
Label your Freezer Bag or Storage Container with the recipe name and date. Add the raw Chicken to the bag.
To the bag with the chicken, add the diced carrots, frozen peas, chicken bouillon, Salt, and Black Pepper. Add 5 cups of water.
Finally, for the thickener...to a small mixing bowl or measuring cup, add 1/2 cup cold water and 2 tbls cornstarch. Whisk together until dissolved. Then add into the soup freezer bag.
That’s it for prepping your freezer bag (Or Glass Container). Seal the bag tight and then lightly press flat and store in freezer. You can freeze on a sheet pan and then once frozen store standing up vertically or horizontally. You can store it for up to 3 months in the freezer.

Cook your Homemade Chicken Soup!

When you are ready to make this meal, thaw your frozen Soup bag and in the fridge overnight and the next day. Do not thaw out of the fridge at room temperature, as that invites bacteria.
The morning before you will eat this for dinner, pour the ingredients from the bag to the slow cooker. Mix to break up any remaining ice and then cover and set timer for 4 hours high up to 8 hours low depending on your schedule. NOTE: If you would rather cook this on the stove, I would let it simmer for an hour in a soup pot.
After the slow cooker time is up, remove the chicken breasts and set aside to cool enough to shred, then shred it into bite-size pieces with your fingers or two forks.
Add back the shredded Chicken and mix. Taste for seasoning and add salt/pepper to taste.
That's it! Serve and Enjoy!

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5-Ingredient Chunky Chicken Vegetable Soup is creamy without the cream (in fact, there is no dairy at all in this dish). It's chunky but somehow still light. And with loads of chicken, carrots, and peas, t's full of flavor and texture even though it only has 5 ingredients.

Seriously, who needs noodles when you have such a thick, hearty, creamy, and chunky chicken soup like this one? 5-Ingredient Chunky Chicken Vegetable Soup is creamy without the cream (in fact, there is no dairy at all in this dish). It’s chunky but light because you don’t have the heavy noodles. And with loads of chicken, carrots, and peas, it’s full of flavor and texture even though it only has 5 ingredients 😎.

This is one of those recipes that you make and you say to yourself, OMG, this is really good, so good I can’t stop tasting it and it’s not even ready to serve yet, but yet I cannot stop. Or, maybe that’s just me 🙂

5-Ingredient Chunky Chicken Vegetable Soup in a bowl on counter with spoon in bowl. It's creamy (but there is no dairy!) and chunky, and delicious! With loads of chicken, carrots, and peas.

Chicken Vegetable Soup for the Soul – All Year!

Who doesn’t love chicken soup? It warms the belly as well as the soul. But chicken soup doesn’t have to be just for cold or rainy days. It can warm your soul and bring you comfort all year round – in Spring and Summer too!! My grandma used to throw a Christmas in July party every year and we all felt the warmth and comfort that Christmas brings right in the middle of summer. I’m telling ya, eating chicken soup in the Summer has a similar effect!!!

If you have followed my posts for that past few months, then you know how much I love a good soup and this one does not disappoint! Here are some of my other Soup Favorites if you want to check them out!

5-Ingredient Chunky Chicken Vegetable Soup is creamy (but there is no dairy!) and chunky, and delicious! With loads of chicken, carrots, and peas, t's full of flavor and texture even though it only has 5 ingredients. With a soup this chunky and hearty, who needs noodles!

PREP-AHEAD FOR YOUR CHICKEN VEGETABLE SOUP

We are all extremely busy and making dinner during the week can be overwhelming. Prepping meals ahead can make ALL the difference! So, here are the steps you can do the day(s) in advance and store in the fridge as your meal ‘Kit’. Actually, this ENTIRE soup can be made 4-5 days in advance!! Yay!! Woo hoo!! Doesn’t get much easier than that!

(See the recipe below for more details)

Cut the raw chicken and add to boiling water + bouillon cubes.
While the chicken is cooking, dice the carrots.
When the chicken is done, remove it from the broth, let it cool, and shred it into bite-size pieces.
Cook the carrots in the broth, then add the corn starch mixture and bring the soup back up to a boil and start to thicken.
Finally add back the chicken and the peas.

That’s it! Serge right away or store it in the fridge and reheat up to 4-5 days later.

ENJOY!

😍 Carrie

5 from 1 vote

5-Ingredient Chunky Chicken Vegetable Soup

5-Ingredient Chunky Chicken Vegetable Soup is creamy (but there is no dairy!) and chunky, and delicious! With loads of chicken, carrots, and peas, t's full of flavor and texture even though it only has 5 ingredients. With a soup this chunky and hearty, who needs noodles!

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 128 kcal

Author Carrie Tyler

Ingredients

2 Chicken Breasts
1 cup Frozen Sweet Peas
2 cup Carrots, Diced
4 Bouillon Cubes or 2 tsp Granulated bouillon or chicken base
2 tbsp Cornstarch
1 tsp Salt
1 tsp Pepper
5.5 cups Water

Instructions

Prep-Ahead (this entire soup can be made in advance!!! Woo hoo!!!)

Cut the raw Chicken into 2-inch pieces. Add 5 cups of water with 2 bouillon cubes, plus 1 tsp salt and 1 tsp fresh ground pepper to medium size pot. Bring to a boil and then add the chicken. Boil for 10 minutes or until the chicken is cooked through. Remove from the heat and let cool.
While the chicken is cooking, peel and dice the carrots.
When the chicken is done, remove it from the broth and set aside to cool enough to shred. When the chicken has cooled, shred it into bite-size pieces with your fingers or two forks.
To the soup broth, add the diced carrots and bring back up to a boil. Cook carrots for 10 minutes.
To a small mixing bowl or measuring cup, add 1/2 cup cold water and 2 tbls corn starch. Whisk together until dissolved. Then slowly whisk into the soup.
Add back the shredded Chicken and then add the peas. Bring back to a boil, stirring as the soup thickens, then cook for another 5 minutes.
That's it! This soup can be made up to 5 days in advance stored in the fridge or can be frozen and stored in the freezer for a few months. Serve and Enjoy!