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Wednesday, March 4, 2009

Greek Lemon Chicken Soup by Wendy

2 cups chopped cooked chicken
2 medium carrots, coarsely chopped
1/2 cup chopped onion
1/4 cup lemon juice (1-2 lemons)
1 tablespoon dried parsley
1 garlic clove, pressed
1 can (10 3/4 oz) cream of chicken soup
3 cans (14 1/2 oz each) chicken broth
1/4 teaspoon ground black pepper
2/3 cup uncooked long-grain white rice

Chop chicken, carrots and onion using food chopper. Put carrots and onions in pan on stove or in microwave, adding enough water to just covered. Cook until softened (about 7 minutes in microwave).
Pour carrots and onions into mixing bowl. Add garlic, chicken, lemon juice, soup, chicken broth, black pepper and parsley to bowl. Pour into gallon size Ziploc bag. In a sandwich size Ziploc bag, pour in rice. You may put both bags into another gallon size Ziploc to keep together.

Serving Day: Thaw completely. Bring mix to a boil. Stir in rice; reduce heat. Cover; simmer over low heat 15-20 minutes or until rice is tender.


  1. Thanks Wendy! We really enjoyed this soup. One kiddo asked for the leftovers for supper that night!

  2. We liked this soup. It was even better leftover!

  3. This was fantastic! It smelled fabulous while cooking and tasted terrific. The ratio of rice to soup was perfect. And leftovers the next day were just as tasty! Thanks!

  4. What a great meal!We really enjoyed this flavorful soup!

  5. What a great soup! Hearty and warm - great for a cold day. Kids were so-so on it, but grown-ups gave it 2 thumbs up!

  6. Yum. Thanks Wendy! Ours turned out very thick, not much soup, but it was very good.