Freezer Soup Meals to Make Ahead

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Are you wanting to make some freezer soup meals to stock your freezer? In this post, I’m sharing my latest soup freezer cooking plan!

These easy freezer soup meals are perfect to make ahead and keep frozen for busy nights. Make chicken noodle, taco, and vegetable soup!

I usually have a well planned out idea of what I’m going to make for our freezer. We haven’t been able to get to the grocery store as often lately, so I decided to make some freezer soup meals with what we had on hand.

This was a fun way to make freezer meals, and felt more fun to kind of make it up as I went!

I’ll show you how I planned out my freezer meals and what I ended up making!

If you want to make some freezer soup meals, or any freezer meals, look around your pantry, fridge, and freezer to see what ingredients you have that can be used for some simple freezer meals.

Ingredients:

I started by pulling out any ingredients that needed to be used up, and ingredients that would work great for soups.

Here’s what I found:

Here’s what I used for my soup freezer meals:

Ground beef – 3 lbs.

Chicken breasts – 2 large breasts

2 cartons of chicken broth

1/2 bag of baby carrots

1/2 bag of egg noodles (about 8 oz)

Rotel

Diced tomatoes

Canned corn

Kidney beans

Pinto beans

Taco Seasoning – 1 packet

1/2 bag of frozen mixed vegetables (about 8 oz)

Want more great freezer meals? Grab your free printable copy of my Top 10 Favorite Freezer Meals.

Soup Freezer Meals:

I decided I could make 3 different soups with these ingredients.

Taco Soup

Chicken Noodle Soup

Beef Vegetable Soup

My Freezer Cooking Plan:

Like I mentioned above, this was kind of a “make it up as I go” freezer cooking plan. But, I think it turned out really well!

I was able to quickly make these soups and stock our freezer with several containers of ready to heat and serve soups! These will be so nice when our baby arrives, so we don’t have to cook!

1. Boil water for noodles and chicken breasts.

I started water in two different pots to boil for the noodles and chicken breasts.

Once the water was boiling, I added two chicken breasts to one pot and about 8 oz of egg noodles to the other.

2. Brown the ground beef.

In a large skillet, I started browning the 3 lbs of ground beef.

Once this was brown, I drained the grease.

3. Start taco soup.

The taco soup was made with all the different canned vegetables, tomatoes, and beans I had. I didn’t drain any of the cans – just let their juices become the soup base.

I added the Rotel, diced tomatoes, corn, kidney beans, pinto beans, and the taco seasoning to a large pot.

4. Make the chicken noodle soup.

I made the chicken noodle soup with 2 cartons of chicken broth, and about 1/2 bag of baby carrots cut up.

When the noodles were done, I added about 2/3 of them to the chicken noodle soup.

Once the chicken was done, I shredded it in my mixer and added it to the soup.

5. Make the beef vegetable soup.

To make the beef vegetable soup, I added the frozen mixed vegetables to a pot with water.

When the ground beef was browned and drained, I added about 1/2 of it to the beef vegetable soup mix.

And when the noodles were done, I added about 1/3 of them to this soup.

6. Add beef to the taco soup.

I added the other 1/2 of the browned and drained ground beef to the taco soup mix.

7. Season the soups with spices.

I’m a big fan of just sprinkling in spices and not measuring anything to save time. That may not be super helpful to you, if you like to follow an exact recipe.

But, if you can learn to do this, you will save so much time making meals.

I sprinkled salt, pepper, basil, oregano, and onion powder to the chicken noodle soup.

For the beef vegetable soup, I sprinkled salt, pepper, garlic powder, onion powder, paprika, basil, and oregano.

The taco soup was seasoned by the taco seasoning packet, but you could add additional spices if you like.

8. Simmer, divide, and freeze.

I let all these soups simmer on low for a little while, then divided them into freezer containers portioned for the 2 of us.

Then, I let them cool down before adding the lids and placing them in the freezer.

Here’s the freezer soup meals we ended up with:

Chicken Noodle Soup: 4 containers for the 2 of us

Beef Vegetable Soup: 2 containers for the 2 of us & 1 one portion container

Taco Soup: 5 containers for the 2 of us

This was a fun freezer cooking session, and I loved just using what we had and making what I could.

I would definitely encourage you to try this kind of freezer cooking! Just look around and see what ingredients you have that need to be eaten and what you can work with – I think you will be surprised how many meals you can make!

If you want to learn more about freezer cooking, be sure to grab your free copy of my Beginner’s Guide to Freezer Cooking!