A healthy and delicious chicken soup for quick weeknight dinners. So good, you’d never guess it takes fewer than 10 minutes to make.
Make-ahead Instructions: Chicken can be shredded and stored in an air-tight container up to 24 hours in advance.
Freezer Instructions: This soup freezes well and will keep in the freezer for up to four months. I like to freeze soups in individual servings, in quart bags laid flat on a cookie sheet. Once frozen, they can be easily stacked to save space. Defrost in the refrigerator.