Step 1

In a large pot, add the water. Add the vegetables and put the soup on the stove.

Step 2

Turn the heat on medium-high and let it come to a boil.

Step 3

Add the chicken and salt. Reduce the heat to low and let it simmer for a minimum of 45 minutes.

Step 4

After 45 minutes, take out the chicken. You can use the chicken in salads or for any other recipe like my Chicken Salad.

Step 5

Let the broth and the veggies cool.

Step 6

Once cooled, take out the veggies with a slotted spoon and add them to a blender with some of the broth.

Step 7

Blend until smooth. Pour into a large ice-cube tray and freeze.

Step 8

Once frozen, you can cover with a lid if your tray has one or transfer into a large Ziplock bag.

Step 9

Note: the cubes will last you for months. The quantity will depend on how big the ice-cube trays are and how much water evaporates during cooking.