Clean Out The Fridge Soup Recipes

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'CLEAN OUT THE FRIDGE' SOUP



'Clean Out The Fridge' Soup image

You can adapt this basic recipe to use ingredients in your fridge and pantry. Try single flavours or combinations to make anything from vegetable broth to hearty lentil, chicken or thick creamy soup. As this soup is quick-cooking, use tender cuts of meat. Steaks and chops, with bones removed, are suitable to slice and add to soup. Chopped cooked beef, pork or chicken can be used, too.

Provided by JustaQT

Categories     One Dish Meal

Time 2h30m

Yield 6-12 serving(s)

Number Of Ingredients 18

1 -2 tablespoon oil or 1 -2 tablespoon butter
1 onion, chopped (or leek, shallots, green onions)
1 clove garlic, crushed (optional)
300 g boneless meat chicken
3 cups finely chopped firm vegetables (potato, sweet potato, carrot, celery, turnip, parsnip, zucchini squash, sweet corn)
6 cups stock (beef, chicken, vegetable or fish; liquid or cubes)
1 cup penne pasta
1 cup chopped green vegetables (eg broccoli, spinach, green beans, peas, canned vegetables)
salt and pepper
herbs (eg, fresh or dried basil flat-leaf parsley, oregano)
1 cup red sweet pepper
salt and pepper
1 teaspoon dried herbs (or fresh to taste)
Worcestershire sauce
soy sauce
chili sauce
tomato paste, juice,puree
creamed corn

Steps:

  • Heat oil or butter in large pan, then add onion and garlic.
  • Add the chicken or boneless meat, thinly sliced or finely chopped, and cook, stirring, until browned.
  • Add firm vegetables as they take the longest to cook.
  • Cook, stirring, until vegetables are just soft.
  • Add enough stock to cover the vegetable mixture in pan.
  • Bring the stock to the boil.
  • For a tomato-based soup, add a can of undrained crushed tomatoes.
  • For a hearty soup, at this stage add pasta, if desired.
  • Simmer, uncovered, until grains and vegetables are just tender.
  • Pasta takes about 10 minutes to cook.
  • When grains and vegetables are almost tender, add quick-cooking green vegetables, such as chopped broccoli, spinach, beans, peas, onions, or canned vegetables.
  • If you prefer a thicker, smooth soup, blend or process mixture to the desired consistency.
  • For a thicker soup with chunks of vegetables, blend only half of the soup until smooth.
  • Return the soup to pan, adjust the consistency with a little water or extra stock, if necessary, and stir until hot.
  • If using canned beans or lentils, drain, rinse, then add them.
  • Stir until hot.
  • Season soup with salt, pepper and chopped fresh herbs (or a teaspoon of dried) to taste.
  • If soup needs a little more flavour, ingredients such as Worcestershire sauce, soy sauce, chilli sauce, tomato paste, tomato puree or a can of creamed corn are great boosters.
  • Suitable to freeze.
  • Suitable to microwave.

Nutrition Facts : Calories 204.2, Fat 10.2, SaturatedFat 2.5, Cholesterol 37.5, Sodium 36.6, Carbohydrate 17.2, Fiber 2.7, Sugar 1.8, Protein 11

CLEAN OUT THE FRIDGE CHICKEN SOUP



Clean out the Fridge Chicken Soup image

My son loves my home made soups and the day he was arriving for a visit recently, I came up with this one. Wow! Beats any other chicken soup I've ever made and was a real hit. Very low fat too! You can substitute cream of chicken soup. At the time I had about 3/4 cup of freeze dried veggies that I added but store no longer carries them. To keep cooked chicken from getting too stringy, don't add till the end. I also add a tablespoon of Penzy's Garden Seasoning mix, if I have it on hand. Wonderful for extra flavor.

Provided by bmjohan

Categories     < 4 Hours

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup onion, chopped
1 cup leek, chopped
1 cup carrot, chopped
1 cup celery, chopped
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1 teaspoon butter
1 teaspoon olive oil
6 cups chicken stock
2 cups cooked chicken, diced
1 (10 3/4 ounce) can Healthy Request cream of celery soup
1 cup picante sauce
6 ounces tortellini, dry
1/2 cup 2% low-fat milk
1 teaspoon italian seasoning

Steps:

  • In large soup kettle, saute all veggies on low heat for about 10 minutes.
  • Add chicken stock, canned soup and picante sauce. Simmer 1 hour or till veggies are tender.
  • Add dried tortellini and cook another 20 minutes or till torellini are done.
  • Add cooked chicken and heat another 10 minutes. Add milk and just heat through.

Nutrition Facts : Calories 243.3, Fat 7.6, SaturatedFat 2.6, Cholesterol 43.1, Sodium 646, Carbohydrate 25.7, Fiber 2.4, Sugar 7.5, Protein 18

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