Hodge-Podge "Clean Out the Fridge" Chicken Soup
Hodge-Podge "Clean Out the Fridge" Chicken Soup

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Alright, don’t linger, let’s task this hodge-podge "clean out the fridge" chicken soup menu with 8 components which are surely easy to obtain, and we have to process them at the very least through 7 methods. You should commit a while on this, so the resulting food could be perfect.

Composition Hodge-Podge "Clean Out the Fridge" Chicken Soup:
  1. Get of Dark-meat chicken 2lbs (I prefer bone on to later make bone broth)
  2. Need of Onion- 1/2 large, 1 whole small
  3. Provide for Carrots- 2 whole peeled, thin circle slices
  4. Require for Celery- 2 whole stalks diced
  5. Prepare Garlic- 2-4 cloves (or however much you prefer), chopped
  6. Take 3 cups veggies of your choice (I used left over corn, peas, spinach, and mushrooms)
  7. Require of Wild Rice- 1 cup cooked (leftover from our weekly meal-prep)
  8. You need - Black Beans- 1 cup cooked (leftover from our weekly meal prep)

Bring the stock to the boil. For a tomato-based soup, add a can of undrained crushed tomatoes. clean out the fridge and fill the harvest right Oh, how I used to dread Tuesdays. Trash day was Wednesday, and every Tuesday evening, after dinner, I would rummage through the fridge shelf by shelf, pulling mystery containers, bits of leftovers, and forgotten treats. It is called hodge podge because you can put an assortment of veggies in it.

Hodge-Podge "Clean Out the Fridge" Chicken Soup how to cook:
  1. In our house, all soups start with the same basic formula (onion, celery, carrot, garlic and bone broth- Love ya mom!). Gather these ingredients and find a heavy pot (we use a cast iron stock pot), but use what you have.
  2. Prepare your protein (chicken in this case) by searing it in butter or any oil you choose covered (in the soup pot if you want to save on dishes!). This step helps the protein to retain its natural moisture content and prevent that rubbery texture of say…of boiled chicken, yuck!
  3. Remove the chicken and let it cool. Toss it into a bowl, plate etc.
  4. Add a bit more butter/oil to the pot, set to medium heat and toss in the diced onion, carrot, celery till tender (5 mins or so), then add chopped garlic for a minute or two… stirring so it doesn't burn. We stay on medium heat for the rest of the process.
  5. Add stock. Add leftovers. Add chicken. Add spices and whatever else you want to the pot.
  6. Simmer for a few… 10-20 minutes depending on what you had for leftovers. Taste test. Serve hot. (Maybe with an ice cube for the littles)
  7. Enjoy with fam.

I always add brocolli and cauliflour sometimes zucchini or any other fresh veggie that strikes your fancy. For added flavour I cook the veggies in chicken or turkey stock with added water if necessary. This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill. SOUP: Udon Noodle Soup with Vegetables. Season with salt and pepper to taste.

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