I don’t know about you, but soup is one of my favorite meals to make – it’s so easy, quick and yummy on those cold winter nights! Plus, one of the best things about it is there’s a good chance you’re going to have leftovers and boom, you have lunch for the rest of the week. OR, if you’re like me, soup is the perfect meal to throw in your freezer and have on hand for those nights when cooking dinner just isn’t in the cards.

Before I discovered the best freezer soup hack, I used to freeze my soup in old tupperware containers or Cool Whip containers which was okay, but when you’re working with a small freezer like mine, it’s just not ideal. Those containers took up way too much space!

That’s when I found Souper Cubes. I actually discovered this product on Shark Tank, and I immediately knew I needed it – what a genius idea! Souper Cubes are essentially like a silicone ice cube tray, but they’re specifically designed for (you guessed it) freezing soup. They’re stackable, so they don’t take up much room in the freezer at all. The best part about these? To heat up a small serving for yourself, you just pop the frozen soup right out of one of the single-serve rectangle compartments and heat it up in the microwave or on the stove. It’s really that easy! They even come with little measurements inside of each of the compartments, so you know how much you’re getting.

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I recently made homemade chicken noodle soup (recipe below), and we put the leftovers in our Souper Cubes – I will link our set here that you can purchase on Amazon. It comes in a pack of two, but there are other sizes to choose from! This is seriously the best thing ever, and we use it all of the time. Arguably one of our most used containers by far. Let me know how you like them if you try them out!

HOMEMADE CHICKEN NOODLE SOUP CROCKPOT RECIPE – courtesy of @fairytaleflavor on TikTok

What you’ll need:

• 3 frozen chicken breasts
• 1 10.5 oz can of cream of chicken soup
• 1 small white diced onion
• 1 cup diced carrots
• 1 cup sliced celery
• 1 tsp. pepper
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 4 cups chicken broth
• 8 oz. of egg noodles

Directions:

1. Place your frozen chicken breasts in the bottom of your crockpot
2. Pour the cream of chicken soup, diced onion, diced carrots and sliced celery on top of the chicken
3. Season with pepper, garlic powder and salt
4. Mix this around a bit and add in your 4 cups of chicken broth
5. Cook on high for 3-4 hours or on low from 6-8 hours
6. Once it’s done, remove your chicken and shred it. Place this back in the crockpot.
7. Add in your egg noodles, and cook for an additional 30-40 minutes.
8. Serve with a side of biscuits (optional) and enjoy!