Had to restock my freezer with mirepoix. I don’t even vacuum seal it anymore since I use it in all of my soups and chicken & dumplings. I used my last bit two weeks ago when I made chicken noodle soup. Ready for the winter soup fest

 

🔥 The Ultimate Guide to Mirepoix + Recipes to Use It In

(Comprehensive, freezer-friendly, cozy winter cooking edition)

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🥕 What is Mirepoix?

Mirepoix (pronounced meer-pwah) is a classic French flavor base made from onions, carrots, and celery, typically in a 2:1:1 ratio. It’s used in countless dishes—soups, stews, braises, sauces, and more—to build depth of flavor right from the start.

The magic of mirepoix is that it isn’t supposed to steal the spotlight. Instead, it works quietly in the background to create the savory richness we associate with comforting food. It’s basically the best supporting actor of your kitchen.

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🧅 Mirepoix Freezer Prep Recipe

Let’s start with your staple: prepping and freezing mirepoix in bulk. Since you already skip the vacuum sealing step (because you use it so quickly), here’s a practical, large-batch recipe you can make in under an hour.

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Mirepoix for the Freezer

Yield: About 12–14 cups (depending on the size of your vegetables)
Prep time: 30–45 minutes
Freeze time: Varies depending on method

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🛒 Ingredients:

• 4 large yellow onions, diced

• 6 large carrots, peeled and diced

• 6 celery stalks, diced

• (Optional: 2–3 tablespoons of olive oil or melted butter if pre-sautéing)

• (Optional: 1 teaspoon kosher salt)

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🔪 Instructions:

Step 1: Wash, Peel, Chop

• Carrots: Peel and dice to ¼ to ½ inch pieces for even cooking later on.

• Celery: Trim ends and dice to similar size as carrots.

• Onions: Peel and dice finely (about double the amount of either carrot or celery).

You’re going for about a 2:1:1 ratio (onion:carrot:celery). It doesn’t need to be exact, but keeping it close maintains flavor balance.

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Step 2: Optional Sauté (for convenience and flavor)

• In a large skillet or Dutch oven, heat 1–2 tablespoons of oil or butter.

• Add vegetables in batches or all at once (if your pan is big enough), and cook over medium heat for 8–10 minutes, just until they soften and start to release their aroma. You’re not browning—just sweating them.

• Cool completely before freezing.

This pre-sauté step is totally optional. Raw mirepoix freezes beautifully and works great straight into soups and stews.

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Step 3: Freezing

You’ve got three main options here:

1. Ice Cube Tray Method (great for precise portions)

   • Spoon cooled mirepoix into ice cube trays.

   • Freeze until solid (about 4–6 hours), then pop out and store in a labeled freezer bag.

   • Each cube is roughly 2 tablespoons.

2. Sheet Pan & Bag Method

   • Spread mirepoix on a parchment-lined baking sheet in a single layer.

   • Freeze for 2–4 hours, then transfer into zip-top freezer bags in 1 or 2-cup portions.

   • Label with date and portion size.

3. Direct Bagging

   • Portion cooled mirepoix straight into freezer bags.

   • Press flat to remove air and save space.

   • Label and stack.

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🧊 Storage Tips:

• Shelf life: Up to 6 months in the freezer.

• No need to thaw before using—just toss straight into hot oil or broth.

• For best results, use within 3–4 months for maximum flavor.

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🥣 3 Cozy Recipes That Start with Mirepoix

Now that your freezer’s stocked, let’s put that mirepoix to work. Below are three soul-warming recipes to get you through winter.

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1. Classic Chicken & Dumplings

Serves: 6
Prep time: 15 minutes
Cook time: 45 minutes

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Ingredients:

• 2 tablespoons butter or oil

• 2 cups mirepoix (about 1 medium onion, 2 carrots, 2 celery stalks)

• 2 garlic cloves, minced

• 1 teaspoon dried thyme

• 1 bay leaf

• Salt & pepper

• 6 cups chicken stock

• 2 cups cooked, shredded chicken (rotisserie works great)

• ½ cup frozen peas (optional)

• 1 cup heavy cream or whole milk (optional, for creamy version)

For the Dumplings:

• 1 ½ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• ¾ cup milk

• 2 tablespoons butter, melted

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Instructions:

1. In a large pot, heat butter/oil over medium heat.

2. Add mirepoix and cook 5–7 minutes until softened.

3. Stir in garlic, thyme, bay leaf, salt & pepper.

4. Add chicken stock and bring to a simmer.

5. Stir in shredded chicken and peas (if using).

6. In a bowl, mix flour, baking powder, and salt. Add milk and melted butter; stir just until combined.

7. Drop spoonfuls of dough into simmering soup. Cover and cook 15–20 minutes—don’t peek!

8. Finish with cream or milk for a richer broth.

9. Serve hot, topped with black pepper and fresh parsley if you’re fancy.

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2. Winter Vegetable Soup

Serves: 4–6
Prep time: 15 minutes
Cook time: 40 minutes

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Ingredients:

• 2 tablespoons olive oil

• 1 ½ cups mirepoix

• 2 cloves garlic, minced

• 1 medium potato, diced

• 1 zucchini, diced

• 1 cup green beans, chopped

• 1 can (15 oz) diced tomatoes

• 1 teaspoon Italian seasoning

• 6 cups vegetable broth

• 1 can (15 oz) cannellini or kidney beans, drained

• Salt and pepper, to taste

• Optional: 1–2 cups chopped kale or spinach

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Instructions:

1. In a soup pot, heat oil over medium heat. Add mirepoix and cook for 8 minutes.

2. Add garlic and stir until fragrant.

3. Add potato, zucchini, green beans, and tomatoes. Stir well.

4. Sprinkle in Italian seasoning, salt, and pepper.

5. Pour in broth and bring to a gentle boil.

6. Simmer 20–25 minutes, or until vegetables are tender.

7. Add beans and leafy greens in the last 5 minutes.

8. Serve with crusty bread or over cooked rice/barley.

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3. Chicken Noodle Soup (With Your Frozen Mirepoix)

Serves: 6–8
Prep time: 10 minutes
Cook time: 35 minutes

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Ingredients:

• 2 tablespoons olive oil

• 2 cups frozen mirepoix

• 2 garlic cloves, minced

• 8 cups chicken broth

• 2 cups shredded cooked chicken

• 1 teaspoon dried parsley

• 1 teaspoon dried dill (optional)

• Salt & pepper to taste

• 6 oz egg noodles

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Instructions:

1. Heat oil in a large pot over medium heat.

2. Add frozen mirepoix and cook 5–7 minutes until soft.

3. Stir in garlic, parsley, dill, and seasonings.

4. Pour in broth and bring to a boil.

5. Add noodles and cook until tender (about 10 minutes).

6. Stir in cooked chicken and simmer 5 more minutes.

7. Adjust seasoning to taste and serve hot.

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❄️ Bonus Tips: Using Mirepoix in Other Dishes

Your frozen mirepoix isn’t just for soup. Here are extra ways to use it:

• Gravy: Start your pan gravy with mirepoix before adding flour and drippings.

• Pot Pie: Sauté with butter and add to pie filling.

• Red Sauce: Cook mirepoix down with garlic and tomato paste before adding crushed tomatoes.

• Stuffing: Stir into your Thanksgiving stuffing base.

• Casseroles: Mix into baked pasta or rice casseroles for a veggie boost.

• Risotto: Sauté with rice before ladling in broth.

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🧂 Mirepoix Variations Around the World

If you want to expand your flavor base game, here are some global cousins of mirepoix:

Region	Name	Ingredients
France	Mirepoix	Onion, carrot, celery (2:1:1)
Cajun (USA)	Holy Trinity	Onion, celery, bell pepper
Italy	Soffritto	Onion, carrot, celery (often with olive oil + garlic)
Spain/Latin	Sofrito	Onion, garlic, tomato, bell pepper
Germany	Suppengrün	Leek, carrot, celeriac