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Freeze Soup In Mason Jars for EASY Make Ahead Meals

27 Comments

Need a make ahead meal idea?

How about making and freezing soups in mason jars to re-heat as needed for healthy and homemade meals this winter?! There’s nothing more comforting then a warm bowl of soup and this is a great way to prep individual meals.


For this project, I turned leftover rotisserie chicken into a pot of delicious Chicken Lemon Orzo Soup, let it cool, and then transferred it to pint sized wide mouth mason jars to reheat in the future!

Tips for Freezing Soup/Broth in Mason Jars:

  • Let soup cool down before transferring to glass. This will avoid shocking jars and breakage.
  • Wide mouth style jars are preferred when freezing soup because they are easier to fill and less likely to break with expansion.
  • Do not overfill jars. Leave 1-2 inches room for head space so you’ll have room for expansion.
  • Consider loosely placing lids on initially for freezing, then coming back to tighten the next day.
  • Try not to store jars touching each other. There’s several ways to do this which include – using the cardboard box the jars come with, using a jar box protector, or even slipping jars into clean socks!
  • Frozen jars of soup can stay fresh best for 3-4 months in the freezer.

How do I defrost my soup?

The ideal way to defrost frozen jars is to move to your refrigerator overnight, or on the counter if you are able to monitor them. To speed up the process, try submerging in lukewarm water. Microwaving a frozen glass jar is NOT recommended. Defrost first.


Ideas like this can be a lifesaver when you want a homemade meal and have no time to cook. It would also make a thoughtful gift for a new mom or sick friend, if they have the freezer space! 

What types of soup freeze well?

You can freeze most soups, but keep in mind that sometimes cream based varieties with potatoes and/or fresh veggies can have a different consistency when re-heated. It can be as easy as whipping them up again after re-heating to fix it however.

For this reason, broth based soups and ones that have beans are great for freezing and re-heating. For soups that have pasta, consider under cooking noodles a little if making specifically to freeze so they have a nice texture when re-heated.


Need some delicious soup ideas?

Check out these popular Hip2Save soup recipes:



Written by Lina for Hip2Save. Lina is a proud mom of 2 kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s DIY/Crafts created just for Hip2Save, click here.

Join The Discussion

Comments 27

  1. emily97

    These is such a great idea! Thanks for sharing. 🙂

  2. LeeLee

    Thank you for your wonderful ideas! 👍

    • Lina D

      Thanks LeeLee!

  3. sann

    So I’ve got a question about the ham and bean soup, It looks like you have 2 different kinds of beans in there but the recipe only says great northern?

  4. Molly Mi

    Once the jar had been in the refrig and defrosted, is it okay to heat up in the microwave then? I would want to put the frozen soup in the refrig the night before and then take to work and heat up in the microwave there.

    • Lina D

      Yes! Works great 👍

  5. Marie Rodriguez

    Please do not use just any mason jar. They must be freezer mason jars or they will break in the freezer.

  6. Mommyof5

    Great Idea! Thank you for sharing.

  7. Wendy Magrath

    I use freezer strength zip lock bags, lay them flat and stack in freezer. I have had jars break on me. Either way I do freeze soup and it is great.

    • Lina D

      Oh great idea! Thanks for sharing 👍

  8. Val

    Thanks for sharing. These look wonderful. Anyone have tips for broth. I’m never sure what to save to make my own. Also reluctant to buy can broth because it is usually high in sodium also not sure I would care for flavor.

    • jen s.

      If you cook a whole chicken in a crockpot, that will give you a lot of broth. I’m also in the same boat, I look for low sodium everything! Love the sodium free packets to make chicken broth for recipes!

    • anna

      If you buy dark meat chicken like drumsticks or thighs. Cook it in Instant Pot just long enough to get the meat done. Then turn it off and separate the meat from the bones. Then put the broth back in with bones and maybe 1 onion, 2 celery sticks, 2 cloves of garlic and pressure cook again for like 40mins- 1 hour. The broth should be ready then. You will get the goodness of the bone marrow plus the cartilage AND your chicken meat won’t be all mush from being cooked with the bones too long. That’s the main benefit of doing this in 2 steps.

      • Lina D

        Thanks for the helpful tips!

    • Mel R.

      What I do is save all the chicken bones (the whole chicken or breast/leg/thighs from roasting), even if it still has some meat & skin on. I put the bones in a gallon size freezer baggie and label it ‘soup stock’. I also add along the way – tops/bottoms and the skins on the onions, celery & carrot tops. The onion skin will give your broth a nice brown color! When my bag gets full, then I dump it all in the crockpot with 6-8 C water, along with a few stems of fresh thyme & parsley, about 4 smashed garlic cloves, 1 TBSP apple cider vinegar & Salt & Pepper. Cook on low for 8-10 hrs. Once the broth is cool enough to handle, discard all the bones and strain well to get all the other weird bits and pieces out. I then freeze in 1 C units (either freezer containers or you can lay the ziploc bags flat on a cookie sheet so they freeze in a solid sheet, then you can stack them. Be sure to label with a sharpie first!)
      Or, if you have a pressure cooker, then you can make the stock quicker. Add your bones first, then veggies, and water to the max fill line. Cook on High for 60 minutes, let pressure come down naturally, then strain.
      Stock is great to enhance the flavor of rice & quinoa too.

  9. Amie

    Love making soup, so this is helpful to be able to do ahead.

  10. Courtney

    Wow! What a great idea! I am always buying individual Campbell’s soups for school lunches in the winter, but they can really add up. I am excited to try these in lunch boxes!

  11. Ann

    thanks for the idea!! love it!! gracias gracias!

  12. Lisa

    This is a great idea. I didn’t know you could frreze mason jars. I don’t make soup because it will go to waste at my house. Now I can make a big pot for me and save it.

    • Lina D

      Perfect! Look for the mason jars that say freezer safe such as Kerr or ball 👍

  13. Lyn

    I like to can leftover soup with my pressure canner! The soup stays tender, is shelf stable, and is easy to give as a meal with some bread to an elderly neighbor, first-time-mom, etc.

    • Lina D

      Oh that’s so great!

  14. Simone

    I made taco soup last night and put them in jars, I let them cool first before putting in freezer ,but when I checked them today they had some ice crystals on the inside already, It is just at the top on the sides of the jar. I only filled them about 3/4 full . Is this ok , bc I dont want them to be freezer burnt

    • Simone

      oh, and is the seal/lid suppose to have that bubble on top flat or is it ok for it to be popped up? I know when canning they are suppose to be down until first opening. All mine are up.

      • Olivia

        @Simone- the lid will only go down when it is heat processed. (Canned.) It is fine for the bubble to be up when it is frozen.

    • Olivia

      Don’t worry about the ice crystals. My soups do that. Before I thaw them, I just rinse the crystals off the top with fresh water, then let it thaw. It tastes fine!

  15. Cindy

    Are there different mason jars to freeze rather then can. Thanks

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