Steps for Freezing, Thawing, and Reheating Chicken Soup
- Before freezing, let your chicken soup cool to room temperature. By doing this, you can stop condensation from building up on your storage container’s lid.
- Choose a container that is freezer-safe and airtight. Depending on your needs and preferences, mason jars, plastic containers, or resealable freezer bags are all excellent choices.
- Fill the container with soup by pouring or ladling it in, allowing an inch or so at the top for expansion when it freezes.
- Put your soup in a freezer-safe container, seal it tightly, and write the contents and the date on it.
- Stock your container in the freezer, and try to keep it as flat as possible. By doing this, it will freeze more evenly and won’t take up too much freezer space.
- Take your soup out of the freezer and put it in the fridge when you’re ready to thaw it. Let it defrost for a minimum of eight hours or overnight.
- After your soup has thawed, you can reheat it until it’s hot and bubbly on the stove (this is recommended) or in the microwave.
THINK ABOUT YOUR SOUP PORTIONS: You should decide how to divide up any leftover chicken noodle soup. A large container will work if you’re freezing a large batch of soup.
However, you’ll need containers that fit those sizes if you’d prefer to have small portions or a few portions big enough to feed a family of four to five. By doing this, you can reheat and defrost your soup much more easily and avoid wasting any.
PRO TIP: Don’t repeatedly thaw and reheat your homemade chicken noodle soup. Doing so can negatively impact the flavors and texture.
COOL YOUR SOUP: You’ll need to exercise patience before freezing your soup. Nothing hot should ever be placed directly into a refrigerator or freezer. When storing soup, it’s best to let it cool to room temperature.
Don’t wait too long, though. You shouldn’t leave it out at room temperature for more than two hours after it cools.
FREEZING NOODLES: Another important consideration is what’s in your soup. Most people add egg noodles to their chicken soup recipe. They absorb all those deep, savory flavors and give each bite more texture, making them incredibly delicious.
But any kind of noodle or grain does not freeze well for use in soups, including egg noodles. When these items defrost, they often absorb the liquid naturally and become mushy.
What to Know About Freezing Chicken Noodle Soup
LABELING: It’s best to always take a moment to label the contents of your freezer-safe option for portioning out and freezing your leftover chicken noodle soup.
Write what’s in the container as well as the date. In this manner, you’ll make sure to utilize it to its full potential. You should consume any frozen chicken noodle soup within three months.
ROOM TO SPARE: Keep in mind that when the liquid freezes, it will expand. To keep your airtight container from popping, leave about an inch of space at the top free. When sealing freezer bags, make sure to allow a small gap inside before swiping the zipper.
Best Practices for Reheating
- Slowly reheat your chicken noodle soup in the microwave or on low heat on the stove.
- Stirring now and then to evenly heat the soup.
- To prevent the noodles from becoming overly soft, avoid letting the soup boil.
- To enjoy the soup at its best, always make sure it reaches a temperature of 165°F before eating it, and eat it right away after reheating.
- Once reheated, consume the soup promptly. Reheating leftovers more than once will cause the soup’s quality to continue to decline.
