Can I freeze soup I've made with turkey stock that was frozen?

[potterbell]

So I made a big batch of stock from my turkey. I froze it until I have time to make soup (probably this weekend). However, can I then freeze the portions soup I will make from it? I get confused about refreezing of things.

Yes, provided you boiled the soup while making it.

Personally, I wouldn't have bothered freezing it: stock is essentially sterile and will keep pretty much indefinitely in the fridge. Certainly for a week.

We freeze stock all the time, have batches of it after every roast. Always use in cooking then refreeze the meal. Not come to any harm yet.

You probably shouldn't but we do

You probably shouldn't

Why on earth not?

Because once its cooked and frozen and defrosted you shouldn't reuse and then refreeze to be defrosted again

Ok I will go for it thank you.

Good tip for not freezing it - I'll fridge it next time but had no space in the fridge at all!

Because once its cooked and frozen and defrosted you shouldn't reuse and then refreeze to be defrosted again

So you're arguing that freezing stock is more dangerous than leaving it in the fridge?

The following is perfectly safe: make stock, leave it in the fridge for ten days, make soup, freeze (provided the stock is covered, the fridge is working and the soup is boiled in preparation).

The OP froze it instead of refrigerating it. Why does that make it unsafe?

The USDA advice even allows the refreezing of raw meat, provided it's been refrigerated. Refreezing stuff that has been cooked is entirely safe. Otherwise you are saying that making a meal from frozen meat and then freezing the results is unsafe, which it clearly isn't.

I would.

For the future, I'm not sure how keeping it in the fridge for a week is better than freezing it and then defrosting (particularly if you defrost it in the fridge rather than at room temperature). Bacteria will grow more in a week in the fridge than they would in the freezer for 6 days and the fridge for one

Bacteria will grow more in a week in the fridge than they would in the freezer for 6 days and the fridge for one

Quite.

There are situations in which defrosting food and refreezing it is risky. This isn't one of them.