Creamy Tuscan Chicken Soup

Refrigerator (safest and best quality):  Place the frozen container of soup in the refrigerator overnight, or for 8 to 10 hours, to allow it to thaw slowly. This preserves the soup’s texture and prevents bacteria from multiplying.

Cold water bath (for faster thawing):  If you are short on time, place the airtight or freezer bag of soup in a bowl of cold water. Change the water every 30 minutes until the soup is thawed enough to be removed from the container. Do not use hot water, as this can bring the temperature into the “danger zone” where bacteria grow quickly.

Direct to pot (from frozen): For a one pot method, place the frozen block of soup directly into a saucepan over medium-low heat with a splash of water or broth. Stir frequently and break up the frozen parts with a wooden spoon as it thaws to ensure it heats evenly.

Stovetop:  Transfer the soup to a pot and warm it over medium heat, stirring occasionally until it is steaming hot. Bring brothy soups to a boil for a minute or two.

Microwave:  Pour the desired portion into a microwave safe bowl. Cover it loosely and heat on high for 1–2 minutes at a time, stirring after each interval until heated through.

Stove top (recommended): After thawing, transfer the soup to a pot and heat gently over medium low heat, stirring occasionally. For broth based soups, you can bring the soup to a full boil for at least one minute. For creamy or starchy soups, simmer gently and avoid a hard boil, which can cause the soup to separate.

Microwave (for small portions): Place the soup in a microwave safe container and heat in short bursts of 1–2 minutes, stirring in between each interval. This helps prevent the edges from overheating while the centre remains cold.

Frozen soup can last for up to 3 months, but creamy soups are best eaten within on to two months.