Whatever the time of year, as moms we are always looking for ways to prepare healthy meals, often within limited time. When I have some hours to prep for the coming week or weeks, I’ll pull out some of my favorite soup recipes that freeze well. Whether I’m feeding 1, 2, 3 or all 4 of us on a weekday evening, I can reheat as many soup servings as needed. It’s easy, healthy and delicious!
Yes, I love soup. A nice bowl of soup is not only satisfying, many are quite healthy – full of vegetables and nutritious broth. Bonus is that soups reheat well and you can easily add protein, like diced chicken when you are ready to dine. Alternatively, you can add the protein from the beginning but I, for some recipes, like to switch up the protein as I feel like it. Chicken one day, ground sausage another, and maybe shrimp on another.
I keep vacuum sealed Perdue Harvestland Diced Chicken Breast in the freezer, as well as a slew of other Perdue proteins, so I can add it to a soup any time and other recipes. I love that this chicken has no antibiotics and was fed an all-vegetarian diet. Even better is that it is already diced and ready for me to drop right into the soup!
Adding Premium Protein to Broth-Based Soup
A favorite broth-based soup recipe that I have made countless times is a Potato, Leek and Spinach soup. It freezes great and works well with many different protein add-ons!
Typically, I make a large batch that yields twelve 1 ½ cup servings. I store the soup in serving-size glass resealable containers and add in a premium protein, antibiotic free diced chicken for example, on the day that I’m reheating and serving the meal.
Potato, Leek and Spinach Soup
- 1 tbsp olive oil
- 2 cups leeks chopped
- 4 cloves garlic sliced
- 1/4 teaspoon salt
- 1 cup dry white wine
- 4 cups chicken broth
- 8 ounces spinach chopped
- 1 bunch scallions sliced
- 15 oz cannellini beans rinsed
- 1 tbsp olive oil
- 1 container frozen/defrosted soup
- 2 oz diced Perdue Harvestland Diced Chicken Breasts per serving
- 1 cup chicken broth per serving
- 1 tbsp fresh herbs, such as dill, parsley… per serving
- 1 tbsp grated parmesan per serving
- In a large pot, heat the oil at medium heat. Add the leeks. Cook until tender.
- Add garlic and salt. Stir for a minute or so.
- Add wine and cover. When it reaches a boil, uncover and lower heat to simmer. Allow the wine evaporate.
- Add potatoes and broth. Cover and bring to a boil.
- Stir in scallions and spinach. Cook covered until the potatoes are tender. About 5 minutes.
- Remove from heat and stir in bean.
- Portion into resealable glass containers. Allow to cool before placing in freezer.
- In a medium saucepan, heat the oil at medium heat. Add diced chicken and cook until no longer pink.
- Add pre-made soup and broth. Heat until warmed.
- Serve soup. Sprinkle fresh herbs and parmesan cheese.
Perdue Farms is More Than Chicken
Perdue is synonymous with premium chicken from its farms in the eastern shore of Maryland. However, did you know that Perdue Farms is more than chicken? Over the last 10 years, Perdue Farms has transitioned to becoming the #1 supplier in the U.S. for Organic Chicken, as well as, a leader in premium Beef, Pork, Lamb – Pasture Raised, Grass-fed, Heritage Breed, Antibiotic Free (No Antibiotics Ever), Non-GMO, Ever, Certified Humane, GAP & more.
Perdue Farms boasts a full line of premium protein products and brands, including Niman Ranch, Coleman Natural, Perdue Chicken, Perdue Harvestland, Panorama Meats, Spot Farms, Full Moon and more. My freeze is stocked with many of these.
Interested in seeing what Perdue Farms protein you can add to your family menu? Visit the PerdueFarms.com to see the entire collection , including ways to have this quality protein delivered right to your door.