Classic Chicken Noodle Soup Cubes
Classic Chicken Noodle Soup Cubes are a comforting and convenient way to enjoy homemade soup at any time. By preparing and freezing your soup in cube form, you can have delicious, hearty chicken noodle soup ready to go whenever you need a quick meal. Simply heat up the cubes, add some water or broth, and you have a warm, nourishing dish.
| Ingredients | Quantity |
|---|---|
| Chicken breast (boneless) | 1 pound |
| Chicken broth | 4 cups |
| Carrots (diced) | 2 medium |
| Celery (diced) | 2 stalks |
| Onion (diced) | 1 small |
| Egg noodles | 2 cups |
| Garlic (minced) | 2 cloves |
| Thyme (dried) | 1 teaspoon |
| Bay leaves | 2 |
| Salt | to taste |
| Pepper | to taste |
| Olive oil | 2 tablespoons |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté onions, garlic, carrots, and celery until softened.
- Add chicken breast, chicken broth, thyme, bay leaves, salt, and pepper; bring to a boil.
- Reduce heat to a simmer and cook for about 20 minutes or until chicken is cooked through.
- Remove chicken, shred it, and return it to the pot along with the egg noodles; cook until noodles are tender.
- Let the soup cool, then portion it into ice cube trays or silicone molds and freeze.
- Once frozen, transfer the soup cubes to a freezer-safe bag for easy storage.
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Hearty Beef and Barley Soup Cubes
Hearty Beef and Barley Soup Cubes are a robust and filling meal option that is perfect for cold days or whenever you crave something warm and satisfying. This soup blends tender chunks of beef with nutritious barley, vegetables, and aromatic herbs, giving you a comforting dish that you can store for later. With freezer-friendly soup cubes, you can enjoy this deliciousness at your convenience.
| Ingredients | Quantity |
|---|---|
| Beef chuck (cut into chunks) | 1 pound |
| Beef broth | 4 cups |
| Barley (pearled) | 1 cup |
| Carrots (diced) | 2 medium |
| Celery (diced) | 2 stalks |
| Onion (diced) | 1 small |
| Garlic (minced) | 3 cloves |
| Thyme (dried) | 1 teaspoon |
| Bay leaves | 2 |
| Salt | to taste |
| Pepper | to taste |
| Olive oil | 2 tablespoons |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté onions, garlic, carrots, and celery until softened.
- Add beef chunks, beef broth, barley, thyme, bay leaves, salt, and pepper; bring to a boil.
- Reduce heat and simmer for about 1 hour, or until beef is tender and barley is cooked.
- Let the soup cool, then portion it into ice cube trays or silicone molds and freeze.
- Once frozen, transfer the soup cubes to a freezer-safe bag for easy storage.
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Tomato Basil Soup Cubes
Tomato Basil Soup Cubes are a delicious and classic comfort food that’s perfect for any time of year. This velvety smooth soup combines ripe tomatoes, fragrant basil, and a hint of cream, making it a stylish yet simple dish that can be frozen in convenient cubes for easy use. With these soup cubes, you can enjoy a rich flavor that comes together quickly, ideal for warm-up meals or appetizers.
| Ingredients | Quantity |
|---|---|
| Ripe tomatoes (chopped) | 6 cups |
| Fresh basil leaves | 1 cup |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Sugar | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Heavy cream (optional) | ½ cup |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté onion and garlic until soft.
- Add chopped tomatoes, vegetable broth, sugar, salt, and pepper; bring to a boil.
- Reduce heat and simmer for about 20 minutes, allowing flavors to combine.
- Stir in fresh basil and blend the soup until smooth (using an immersion blender or regular blender).
- Let the soup cool, then portion it into ice cube trays or silicone molds and freeze.
- Once frozen, transfer the soup cubes to a freezer-safe bag for easy storage.
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Vegetable Quinoa Soup Cubes
Vegetable Quinoa Soup Cubes are a nutritious and hearty option for soup lovers. This vibrant soup combines a medley of vegetables with protein-packed quinoa, making it a wholesome meal that can be easily portioned into cubes for freezing. Perfect for a quick lunch or dinner, these cubes provide a convenient way to enjoy a delicious, healthy soup anytime.
| Ingredients | Quantity |
|---|---|
| Quinoa (rinsed) | 1 cup |
| Carrots (diced) | 2 medium |
| Celery (diced) | 2 stalks |
| Bell pepper (diced) | 1 medium |
| Zucchini (diced) | 1 medium |
| Spinach (chopped) | 2 cups |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Salt | to taste |
| Pepper | to taste |
| Dried thyme | 1 teaspoon |
| Lemon juice (optional) | 1 tablespoon |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté onion and garlic until fragrant.
- Add diced carrots, celery, and bell pepper; cook for about 5 minutes until slightly softened.
- Stir in quinoa, zucchini, vegetable broth, dried thyme, salt, and pepper; bring to a boil.
- Reduce heat and simmer for 15 minutes, then add spinach and cook for an additional 5 minutes.
- Let the soup cool, then portion it into ice cube trays or silicone molds and freeze.
- Once frozen, transfer the soup cubes to a freezer-safe bag for easy storage.
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Creamy Pumpkin Soup Cubes
Creamy Pumpkin Soup Cubes are a deliciously smooth and velvety option that captures the essence of fall flavors in a convenient frozen form. This soup is perfect for a cozy night in or a quick, nourishing meal that can be ready in minutes. With the natural sweetness of pumpkin paired with warm spices, these cubes are easy to prepare and will elevate your soup game.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 2 cups |
| Vegetable broth | 3 cups |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Coconut milk | 1 cup |
| Olive oil | 2 tablespoons |
| Ground ginger | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley (for garnish) | optional |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the onion and garlic until soft and fragrant.
- Stir in the pumpkin puree, vegetable broth, ground ginger, cumin, nutmeg, salt, and pepper, then bring to a simmer.
- Once heated through, add coconut milk and blend the mixture with an immersion blender until smooth.
- Let the soup cool slightly before pouring it into ice cube trays or silicone molds and freeze.
- When frozen, transfer the pumpkin soup cubes to a freezer-safe bag for storage.
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Spicy Black Bean Soup Cubes
Spicy Black Bean Soup Cubes offer a bold and flavorful option for those who enjoy a little heat in their meals. Packed with protein and fiber, this hearty soup is perfect for a quick lunch or dinner, and freezing it in convenient cubes makes it easy to enjoy anytime you want a zesty, nourishing dish. When you’re ready to indulge, simply reheat the cubes for a satisfying and spicy treat.
| Ingredients | Quantity |
|---|---|
| Black beans (cooked) | 3 cups |
| Vegetable broth | 4 cups |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Green bell pepper (diced) | 1 medium |
| Jalapeño (diced, optional) | 1 small |
| Ground cumin | 1 teaspoon |
| Ground chili powder | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
| Fresh cilantro (for garnish) | optional |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the onion, garlic, and green bell pepper until softened.
- Stir in the cooked black beans, vegetable broth, ground cumin, chili powder, salt, and pepper. If using, add the diced jalapeño for extra spiciness. Bring to a simmer.
- Once heated through, use an immersion blender to blend the soup until desired consistency is reached (smooth or chunky).
- Allow the soup to cool slightly before pouring it into ice cube trays or silicone molds and freeze.
- Once frozen, transfer the black bean soup cubes to a freezer-safe bag for easy storage.
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Lentil and Spinach Soup Cubes
Lentil and Spinach Soup Cubes are a nutritious and wholesome option, perfect for meal prepping and stocking your freezer with healthy, easy-to-reheat meals. Packed with protein, fiber, and vitamins, this soup is not only filling but also comforting for those cold days or busy nights when you want a quick and nourishing dish. Freezing the soup in cube form allows you to enjoy it in single servings, making it a versatile addition to any meal.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils (dry) | 1 cup |
| Vegetable broth | 4 cups |
| Fresh spinach (washed) | 3 cups |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Carrot (diced) | 1 medium |
| Celery (diced) | 1 stalk |
| Ground cumin | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
| Lemon juice (for garnish, optional) | to taste |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the onion, garlic, carrot, and celery until softened.
- Add the lentils, vegetable broth, ground cumin, salt, and pepper. Bring to a boil, then reduce heat and let simmer until the lentils are tender (about 25-30 minutes).
- Stir in the fresh spinach and allow it to wilt in the soup for a few minutes.
- Once the soup is slightly cooled, pour it into ice cube trays or silicone molds and freeze.
- Once frozen, transfer the lentil and spinach soup cubes to a freezer-safe bag for convenient storage.
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Butternut Squash and Apple Soup Cubes
Butternut Squash and Apple Soup Cubes are a delightful and nutritious option for those looking to stock their freezer with comforting, easy-to-reheat meals. The combination of sweet butternut squash and tart apples creates a velvety soup that’s perfect for fall or any chilly day. Frozen in cube form, this soup provides versatile single servings that can be easily added to other dishes or enjoyed on their own.
| Ingredients | Quantity |
|---|---|
| Butternut squash (peeled and cubed) | 4 cups |
| Apples (peeled, cored, and chopped) | 2 medium |
| Vegetable broth | 4 cups |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Ground cinnamon | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
| Cream or coconut milk (for garnish, optional) | to taste |
Cooking Steps:
- Heat olive oil in a large pot over medium heat and sauté the onion and garlic until softened.
- Add the butternut squash, apples, vegetable broth, ground cinnamon, salt, and pepper. Bring to a boil, then reduce heat and let simmer until the squash is tender (about 20-25 minutes).
- Use an immersion blender or transfer to a blender to puree the soup until smooth.
- Once the soup has slightly cooled, pour it into ice cube trays or silicone molds and freeze.
- After freezing, transfer the soup cubes to a freezer-safe bag for easy storage.
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Thai Coconut Curry Soup Cubes
Thai Coconut Curry Soup Cubes are a flavorful and aromatic blend of spices and creamy coconut milk, perfect for quick meals when you’re short on time but still want something satisfying. This soup is packed with vegetables and can be easily customized to suit different tastes. Frozen in convenient cubes, they can be a delightful addition to many dishes or served as a cozy meal on their own.
| Ingredients | Quantity |
|---|---|
| Coconut milk | 2 cans (13.5 oz each) |
| Vegetable or chicken broth | 4 cups |
| Red curry paste | 3 tablespoons |
| Carrots (sliced) | 1 cup |
| Bell peppers (sliced) | 1 cup |
| Broccoli florets | 1 cup |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Ginger (minced) | 1 tablespoon |
| Lime juice | 2 tablespoons |
| Fresh cilantro (for garnish, optional) | to taste |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- Heat a large pot over medium heat and sauté the onion, garlic, and ginger until fragrant.
- Stir in the red curry paste and cook for an additional minute.
- Add the coconut milk and broth, then bring the mixture to a simmer.
- Add the carrots, bell peppers, and broccoli, cooking until the veggies are tender (about 10 Minutes).
- Remove from heat and stir in lime juice, salt, and pepper. Allow the soup to cool slightly before pouring it into ice cube trays or silicone molds to freeze.
- Once frozen, transfer the soup cubes into a freezer-safe bag for storage.
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Minestrone Soup Cubes
Minestrone Soup Cubes are a hearty Italian soup packed with a variety of vegetables, beans, and pasta, making it a nutritious and filling option for busy days. These flavor-packed soup cubes are perfect for quick meals, easily customizable, and simply thawed and heated for an instant taste of comfort.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion (diced) | 1 medium |
| Carrots (diced) | 1 cup |
| Celery (diced) | 1 cup |
| Zucchini (diced) | 1 cup |
| Bell pepper (diced) | 1 cup |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 6 cups |
| Canned diced tomatoes | 2 cans (14.5 oz each) |
| Canned kidney beans | 1 can (15 oz, drained and rinsed) |
| Small pasta (such as ditalini) | 1 cup |
| Italian seasoning | 2 teaspoons |
| Salt | to taste |
| Pepper | to taste |
| Fresh basil (for garnish, optional) | to taste |
Cooking Steps:
- Heat olive oil in a large pot over medium heat, and sauté the onion, carrots, celery, zucchini, and bell pepper until softened.
- Add garlic and cook for an additional minute until fragrant.
- Pour in the vegetable broth and tomatoes, then bring to a boil.
- Stir in the kidney beans, pasta, and Italian seasoning, cooking until the pasta is al dente.
- Season with salt and pepper, then allow the soup to cool slightly before transferring it into ice cube trays or silicone molds to freeze.
- Once frozen, store the soup cubes in a freezer-safe bag for later use.
Clam Chowder Soup Cubes
Clam Chowder Soup Cubes are a creamy and comforting seafood dish that captures the essence of coastal cuisine. This rich chowder is brimming with tender clams, potatoes, and a hint of seasoning, making it a perfect choice for a quick and satisfying meal. When frozen into cubes, it’s easy to store and reheat for a hearty bowl of chowder anytime you crave it.
| Ingredients | Quantity |
|---|---|
| Bacon (diced) | 4 slices |
| Onion (diced) | 1 medium |
| Celery (diced) | 2 stalks |
| Garlic (minced) | 2 cloves |
| Potatoes (diced) | 2 cups |
| Vegetable or chicken broth | 4 cups |
| Clams (canned, drained) | 2 cans (6.5 oz each) |
| Heavy cream | 1 cup |
| Thyme (dried) | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Chives (for garnish, optional) | to taste |
Cooking Steps:
- In a large pot, cook the diced bacon over medium heat until crispy, then remove and set aside, leaving the drippings in the pot.
- Sauté the onion, celery, and garlic in the bacon drippings until softened.
- Add the diced potatoes and broth to the pot, bringing it to a boil. Reduce heat and simmer until the potatoes are tender.
- Stir in the clams, heavy cream, thyme, salt, and pepper, cooking until heated through.
- Allow the chowder to cool slightly, then ladle it into ice cube trays or silicone molds to freeze.
- Once frozen, transfer the chowder cubes to a freezer-safe bag for quick meals.
