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Wednesday, April 8, 2009

Chicken and Vegetable Soup by Katie

2 large potatoes, diced
3 carrots, scraped and sliced
1/2 bell pepper, diced
1/2 of a med onion , diced
1 cup frozen peas
3 chicken breasts, boned, cooked and diced
1 1/2 quarts water
4 chicken bouillon cubes
spices to taste:
ground black pepper
parsley flakes
celery seed

Simply combine all ingredients, except frozen peas. (I did warm the water to get the bouillon to dissolve easier.)

Freezing Instructions:
Place the frozen peas in a small freezer bag. Combine all other ingredients in a separate larger freezer bag. Freeze both.

Serving Day:
Thaw completely. Pour into a large stew pan (except the frozen peas). Cover and simmer 30 minutes or until potatoes begin to disintegrate. Add frozen peas and cook 5 more minutes. Enjoy!


  1. Katie, the soup was really tasty and the kids loved it! What a great healthy meal. Thanks.

  2. Our family really enjoyed this meal. Thanks Katie!

  3. Our family liked this meal. A few picky eaters because of the peas, but overall thumbs up!

  4. We were so-so on this, but maybe it sat too long in the freezer for us? I didn't realize so much time had passsed since we got this one!

  5. Katie we did not really care for this dish. It just didn't have enough body for us. The flavor wasn't bad though. Thanks for making it!