Soup

I not real good at knowing which soups will freeze well. But I love soup. Here is a link to all the soups I have made. http://soupspiceeverythingnice.blogspot.com/p/soup.html


Here is one that said it freezes well. It is delicious and makes a bunch.

Amish Chicken Corn Soup
Source: Taste of Home
Makes 16 Servings

Ingredients

12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes
2 cans (14-3/4 ounces each) cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper

Directions

In a Dutch oven, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender.

Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender. Season with salt and pepper. Yield: 16 servings (about 4 quarts).

Nutrition Facts: 1 serving (1 cup) equals 134 calories, 5 g fat (2 g saturated fat), 44 mg cholesterol, 498 mg sodium, 10 g carbohydrate, 1 g fiber, 13 g protein.

Carrot Lentil Soup @170 calories for massive serve. Fry tsp of cummin and chilli then add grated carrott, lentils, stock and simmer until lentils are soft then blend.

Ingredients Calories Carbs Fat Protein Fiber Sodium
Raw - Any - Carrots, 600 g 198 60 0 6 17 414
Mckenzies - Red Lentils (Dry), 76 g 218 27 2 18 10 4
Oil - Olive, 2 tablespoon 239 0 27 0 0 1
Massel - Chicken Style Stock Cubes, 10 g 26 4 1 1 0 1,548

I use this recipe all the time for roasted butternut squash soup. I've never frozen it, but there's no dairy in it so I assume it would be fine frozen, it may just thicken up (add more water or stock when you thaw it):
ediblesoundbites.com/home/2013/10/31/roasted-butternut-squash-soup.html
ETA: I worked it out to be about 145 cals per 1 cup serving