Asked November 28, 2022, 4:03 PM EST
I am generally aware that cooked poultry left overs kept in the fridge at under 40 degrees should be consumed within three days. If I make a chicken noodle soup on the third day, for example, with the chicken simmering with stock and vegetables for a half hour or so, will this extend the time the chicken (now in the soup) can safely stay in the fridge? Or, if I make the soup on the third day, should it go straight to the freezer?
If cooking the left over poultry does extend its "shelf life," is it a process that can be safely repeated more than once?
Lane County Oregon