Clean Out The Fridge Soup Recipe

Ingredients for Clean Out The Fridge Soup

• Oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• Chicken
• Vegetables
• 6 cups vegetable or chicken stock
• Penne Pasta
• Salt And Pepper
• Herbs
• Red Sweet Pepper
• Dried Herbs
• Worcestershire Sauce
• Soy Sauce
• Chili Sauce
• Tomato Paste
• Creamed Corn

How to Make Clean Out The Fridge Soup

1. Heat 1 tablespoon of olive oil or butter in a large pot or Dutch oven over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until softened, about 5 minutes.
2. Add 1 pound of thinly sliced or finely chopped chicken or boneless meat (cooked or raw – use tender cuts like chicken breast or pork tenderloin). Cook, stirring occasionally, until browned. If using raw meat, ensure it's cooked through.
3. Add 2 cups of firm vegetables (carrots, potatoes, celery) chopped into roughly 1-inch pieces. These take longer to cook.
4. Cook, stirring occasionally, until vegetables are just tender, about 8-10 minutes.
5. Add 6 cups of vegetable or chicken stock to cover the vegetable mixture.
6. Bring the stock to a boil.
7. For a tomato-based soup, add 1 (14.5 ounce) can of undrained crushed tomatoes.
8. For a heartier soup, add 1 cup of pasta (ditalini, small shells, or other small pasta) at this stage.
9. Reduce heat to low, simmer uncovered, until grains and vegetables are tender. (Pasta will take about 10 minutes to cook).
10. When grains and vegetables are almost tender, add 2 cups of quick-cooking green vegetables (chopped broccoli, spinach, green beans, peas, or canned vegetables).
11. If you prefer a thicker, smoother soup, carefully blend or process the mixture until it reaches your desired consistency using an immersion blender or regular blender (in batches if needed).
12. For a thicker soup with chunks of vegetables, blend only half of the soup until smooth.
13. Return the soup to the pot, adjust the consistency with a little water or extra stock if necessary, and stir until heated through.
14. If using 1 (15 ounce) can of beans or lentils, drain, rinse, and add them. Stir until heated through.
15. Season the soup with salt, pepper, and 2 tablespoons of chopped fresh herbs (parsley, thyme, oregano) to taste.
16. If the soup needs more flavor, add a splash of Worcestershire sauce, soy sauce, chili sauce, 1 tablespoon of tomato paste or puree, or a 1/2 cup can of creamed corn.
17. Serve hot. Enjoy!