Make Now & Eat Later - Machine Shed

Now that the cooler months are among us, a cup or bowl of some warm soup sounds more and more appealing. Unfortunately the best soups are often the most time consuming to make and with all of the Holiday festivities going on who honestly has time for that? Luckily there are tips and tricks to making soups ahead of time that can be put in the freezer until you are ready to serve them.  One useful tip to use before preparing is to leave out anything you wait to add until the last 5 minutes, such as fresh herbs. Another tip is to under-cook vegetables just a little to avoid them becoming mushy since they will cook more when reheating. After looking at a variety of soups that freeze well we found a recipe from Donna Elick that just takes 30 minutes to make and makes 8 cups! The ingredients and directions for this delicious Shortcut Chicken and Dumplings Soup are below!


  • 4 cup chicken broth
  • 1 cup water
  • 2 Tbsp unsalted butter
  • 2 tsp poultry seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • ½ tsp black pepper
  • 1 lb boneless, skinless chicken breast
  • 1 cup all-purpose flour
  • 3 cup milk
  • 2 cup frozen peas and carrots


  • 2 cup flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 1 Tbsp butter (softened)
  • 1 cup milk

Once all of these items are acquired, just follow these simple steps:

  1. In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil.
  2. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover.
  3. In a seal-able container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover.
  4. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes.

Once these steps are completed you can put the soup into a container and freeze it for future reheating and serving!