WholeBunchOJunk Posted May 2, 2014 Share Posted May 2, 2014 Sorry, cooking novice here, lol. I made some chicken veggie soup last weekend, then divided it up and froze in individual containers for lunches for the week. That worked well, but I'd like to switch things up this week and have the veggie soup for breakfast. Freezing it would still work I guess, but I'm wondering how long it would keep in the refrigerator if I used chicken, chicken stock, veggies like carrots, celery, cabbage, etc.? I guess I've always been taught that chicken doesn't keep more than a couple of days. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted May 2, 2014 Moderators Share Posted May 2, 2014 I have eaten soups for about a week. Link to comment Share on other sites More sharing options...
jent103 Posted May 2, 2014 Share Posted May 2, 2014 I routinely cook up on the weekends and leave meats of all kinds in the fridge the whole week. So personally, I wouldn't worry about it. Link to comment Share on other sites More sharing options...
WholeBunchOJunk Posted May 2, 2014 Author Share Posted May 2, 2014 Thank you!! Leaving it in the fridge is definitely great for quick snacks if needed...serves dual purpose, breakfast and snacks! Link to comment Share on other sites More sharing options...
SarahInParis Posted May 4, 2014 Share Posted May 4, 2014 I use bone broth as my liquid for my veg soup, so I go by that - basically I'm ok with it for about 4 days in the fridge, if I have more servings than that I freeze them. Link to comment Share on other sites More sharing options...
snowflower Posted May 4, 2014 Share Posted May 4, 2014 I use bone broth as my liquid for my veg soup, so I go by that - basically I'm ok with it for about 4 days in the fridge, if I have more servings than that I freeze them. I agree. 4 days is my maximum. Link to comment Share on other sites More sharing options...
WholeBunchOJunk Posted May 4, 2014 Author Share Posted May 4, 2014 Thanks! I kept about 3 servings in the refrigerator and put the rest in the freezer. Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted May 12, 2014 Moderators Share Posted May 12, 2014 I try to freeze extra soup within 4 days but I wouldn't be scared to eat it even after a week, as long as the smell isn't off. (Also, give it a minute after opening the lid, even if it is fresh sometimes the first whiff isn't a good indicator). Link to comment Share on other sites More sharing options...
WholeBunchOJunk Posted May 12, 2014 Author Share Posted May 12, 2014 LOL! Especially with cabbage in it, lol. I think I've compromised with freezing half of a huge batch in individual serving containers, and keeping half of it in the refrigerator to eat as I need to. That seems to be working fairly well...I'll also feel better about eating it. Link to comment Share on other sites More sharing options...
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