Chicken Soup

[andyabramo]

I AM NOT A COOK! Made chicken soup last week.....we have been enjoying it all week however I have some left and wanted to know at what point is it too late to freeze? Please answer quickly......

[Katherine]

Bring it to a boil to kill anything that may be starting to grow in it, then freeze.

[andyabramo]

Thank you so much Katherine!

[Rachel Perlow]

I'm sure I heard that somewhere that soups and stocks can be kept in the fridge almost indefinitely as long as you bring them to a boil every three days.

[Gifted Gourmet]

I'm sure I heard that somewhere that soups and stocks can be kept in the fridge almost indefinitely as long as you bring them to a boil every three days.

That is what I had heard as well ... but I think at some point, it has to be frozen or pitched out ...

[Suzanne F]

I'm sure I heard that somewhere that soups and stocks can be kept in the fridge almost indefinitely as long as you bring them to a boil every three days.

That is what I had heard as well ... but I think at some point, it has to be frozen or pitched out ...

Eventually, you might as well just turn the stuff into glace. Of course, this works only for stocks, not for soups with other stuff in them. I hate the idea of pitching it, and I know that my freezer is stuffed almost beyond closing. But glace takes up so little room, and is so handy.

Both at school (I worked in stewarding) and in restaurants, we did the reboil thing, although not more than once on any batch of stock; it usually was used up before we'd have to do it again.

And to be honest, at home I sometimes keep stocks in the fridge for a week or even longer, with no ill effects. But then, yes, I do reboil them before using them.