Boil 2 chicken breast halves for 20 minutes. Remove them from the pot, reserving 2 cups of chicken broth to use immediately. After the chicken cools, cut it into toddler-bite-sized pieces, or shred it.
Put the shredded chicken in a large pot and add 4-5 cups chopped vegetables. This is the (surprise!) part–I just use whatever I have in my freezer at the time. I chop and freeze vegetables if it looks like they’re going to spoil before I can use them fresh, so I tend to have a good variety of frozen vegetables in my freezer at any given time. This time I happened to have carrots, green beans, peas, corn, and onions.
Add 2 cups chicken broth and 3 cups whole milk to the pot.
Add 2 tsp minced garlic, 1 tbsp chopped basil, 1 tsp salt, and 1 tsp pepper.
Bring to a boil. Reduce heat and simmer for 30 minutes, or until vegetables are tender.
Spoon into muffin tins and freeze.
Yields 19 servings.