3 Soups To Freeze Now
What’s more of a welcome-back-to-Syracuse than a week of single digit temperatures? Well, lake-effect snow, which I’m sure we’ll have plenty of during this, um, “spring” semester.
Thaw out your frosty fingers and tingling toes with a hot and steamy bowl of soup. It not only warms your bones, but if you’re lucky enough, you’ll also have leftovers to freeze for all those nights you’re craving a homemade meal. To save time, satisfy your hunger, and stay toasty, make these three soups that you can eat now and save for later.
1. Chicken Noodle Soup
Chicken soup is actually for the soul. On a cold wintry night, thaw out this homemade soup and embrace its healing powers— generations of my family have sworn by this recipe to cure the common cold.
- 6 cups water
- 2 cups celery, sliced (can use leftover celery leaves for extra flavor)
- 2 cups carrots, sliced
- 1 whole chicken, quartered (or you can use 2 bone-in chicken thighs and 1 bone-in chicken)
- 2 tablespoons olive oil
- 1 white onion, chopped
- 1 cup egg noodles, cooked
- Salt and pepper to taste
- Heat olive oil in a large pot or a Dutch oven.
- Cook onion and celery until translucent.
- Season chicken with salt and pepper. With skin side down, brown the chicken, about 5 minutes.
- Add carrots and water to pot. Bring to a simmer and cook for 1 hour.
- Take the chicken out of the pot and shred meat from bones. Stir shredded meat and cooked noodles. Cook for 20 more minutes.
2. White Bean Chicken Chili
Hearing the word “chili” instantly warms my soul—ironic, huh? Cuddle up with a batch of this recipe to get that spicy kick you need to beat the winter chill. Although our variety differs from your traditional red chili, it won’t disappoint.
- 2 whole chipotle chiles in adobo sauce, canned
- 1 cup water
- 3 18-ounce cans of tomatillos, drained
- 2 white onions, chopped
- 7 garlic cloves
- 3 tablespoons vegetable oil
- 2 tablespoons ground cumin
- 4 pounds ground turkey
- 2 cups chicken broth
- 1 bay leaf
- 1 ½ teaspoons dried oregano
- 1 green bell pepper, chopped
- 2 4-ounce mild green chiles, drained
- 1 teaspoon cornmeal
- 2 cups white beans
- ½ cup coriander, chopped
- Salt to taste
- Purée canned chilies and tomatillos with water and set aside.
- In a large Dutch oven, cook onions and five garlic cloves in oil, on moderate heat, until onions are softened.
- Add cumin, cook mixture for 30 seconds.
- Add turkey and continually stir mixture.
- Once turkey is no longer pink, add chipotle and tomatillos purée, broth, bay leaf, oregano, and salt.
- Simmer uncovered for 1 hour. If needed, add water to pot to keep the turkey barely covered with water.
- Stir in green chipotles, bell pepper, and cornmeal. Continue to simmer for 30 minutes, stirring occasionally.
- Stir in beans and coriander.
- Mince remaining garlic cloves and stir into pot. Simmer for 5 minutes.
- Discard bay leaf. Serve.
3. Cheesy Potato Soup
Last—but definitely not least—we have my dad’s mouth-watering potato soup. I’ve been eating this soup for years and I can’t think of anything better to have on hand to soothe your winter blues!
- 4 tablespoons butter
- 2 cups onions, chopped
- 1 garlic clove, minced
- 2 large potatoes, unpeeled and coarsely chopped
- 2 cups carrots, unpeeled and coarsely chopped
- 1 teaspoon dried dill
- 3 cups vegetable stock or water
- 4 ounces cream cheese
- 1 ½ cups milk
- 1 cup grated sharp cheddar cheese
- Salt and pepper to taste
- In a large pot, sauté onions and garlic in butter.
- When onions are translucent, add potatoes and carrots.
- Ten minutes later, add stock (or water) and dill. Simmer until vegetables are tender.
- Purée vegetables with cream cheese and milk in a blender or food processor.
- Pour the mixture back into the pot.
- Season with salt and pepper
- Stir in cheddar cheese and reheat slowly on low heat.