A little bit of prep work goes a long way, AKA soup concentrate.

First- make your favorite soup stock, except cut everything super small ( but don't add in veggies yet)

Second- boil down stock till 1/4 it's original volume

Third- add veggies and boil until it is halved again

(hopefully you chilled and pulled meat off the bone while this was happening)

Fourth- Dice up 2/3 a cup of the meat super fine, then add to mixture

Chill overnight

Scoop off fat (if desired) and put concentrate into large plastic bag and freeze it for 3-4 hours.

When its almost frozen, cut off the tip and pipe into small fold top sammich bags, then tie off however you want ( i go with 2 tablespoons of the concentrate per bag and i do a twist, flip, and knot.)

Fully freeze concentrate (put the wrapped balls in a gallon zip top bag or a large plastic container.)

Add one ball to 6-8 oz of boiling water (it helps to defrost the concentrate a bit first so it mixes easier.)

You now have soup whenever you want!

They last up to a year in a freezer as long as they stay frozen (and you need to add some salt to it as well when you concentrate it, but i just pulled one out today that I made 11 months ago, and I'm completely fine)