Pre-Making Medifast Soups?

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Has anyone ever pre-made the chicken noodle or chicken and wild rice soups? Sometimes it takes a while for them to cook and I wondered if I could pre-make them, refrigerate, then re-heat?.

Any suggestions help. Thanks!..

Comments (9)

From what I have read through, a lot of people add either cold or warm water and let them soak for a few hours or over night to get the noodles or rice plump and to make it taste better. I have not tried mine yet- Going to tomorrow- let me know how yours turns out and check out the recipe section in the main time!..

Comment #1

The Chicken & Wild Rice soup does reheat well IMHO. It is one that definitely needs a good soaking or else the rice is just hard and icky. I have tried cooking on the stove and the microwave following the Medifast directions and still the rice has always been hard..

What I do now in the morning is pour the packet into a large mug, boil some water in my electric kettle and pour 1c of it in and stir it well. Once it has cooled down some I will cover it, put it in the fridge and later reheat it when I am ready to eat it. It is MUCH better this way...

Comment #2

Thank you both for the ideas! I am going to try it. Schooler, you are right the wild rice really does need that extra help!..

Comment #3

I will cook a few packets at a time on the stove and then measure out into containers and eat them through the week. Yummy Also do this with Chili and stew... much better than straight from the packet...

Comment #4

I have a microwaveable thermos that I love, love, love. Put soup or chili in a couple of hours before I eat and put in boiling water (I also add bouillion to chicken noodle and wild rice). Cooks in thermos, then I throw back in micro in thermos to reheat. wonderbar!..

Comment #5

I soak my soups over night in the frig and then reheat when I'm ready to eat them. I've never had an issue and I've found the texture improves...

Comment #6


I usually open mine in the morning when I'm making my breakfast and put it in lukewarm water in a coffee cup for the better part of the morning..

Then I just add a little more water, seasoning and microwave it at lunchtime..

I find that if I do this, I'm MUCH happier at lunch simply because usually when I get the chance to grab a bite to eat, I'm HUNGRY and I don't have the patience to let it sit and wait. Plus, I LOVE the chicken and rice soup and there's nothing worse than crispy rice!! (or peas for that matter, lol).


Stacey Hawkins.

The Queen of Lean & Green..

Comment #7

The soups and chilis are definitley better when cooked ahead - simmering helps a lot and.

Also adding a little spice or seasoning - they are great that way and take easily in a thermos..

Comment #8

I put a couple servings of the chicken noodle or chicken and rice soup in the slow cooker on the weekend. They only take a couple hours. I then separate and refrigerate. I can grab them for lunches at work during the week. I sometimes add a small handful of diced celery to the slow cooker...

Comment #9

This question was taken from a support group/message board and re-posted here so others can learn from it.


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