Friday, April 12, 2013

Fridge Soup

I had leftover chicken in the fridge from something my husband made, and a lot of escarole from the pork chop dish earlier this week. The chicken was so good I couldn't throw it away, and I never got to get a picture of it either! He just has to make it again.

Clean Out the Fridge Soup

2 cups leftover chicken, shredded
4-6 cups greens, escarole or spinach
1/2 onion
2-3 shallots
4-6 cups broth
1 pkg mushrooms
2 stalks celery
2 tbsp White Truffle Garlic Olive Oil
2 tbsp seasoning blends

In a large soup pan, heat 2 tbsp Olive Oil and add the chicken. Saute for a few minutes.

Chop the celery to a fine dice. Slice your greens into thin ribbons, and rough chop the mushrooms and onions. Add them and the broth to your pan. Increase the heat to a simmer.

Everything is already cooked for this soup, what you are doing is letting all the flavors really meld. You could let this simmer until everything is just warmed up, or you can let it go for awhile.

I simmered mine, uncovered for about 45 minutes.

The most important ingredients to this soup are the chicken, greens and broth. I used beef broth, because that's what I had on hand. And I had some of the Hunter's Blend spices, but original would be nice. If you used the Italian Herb or Basil Olive Oil, I think that the Italian Table Blend spices would be nice. You could also make this spicy if you want. Use the Zesty Onion or Citrus Habanero Oil and some of the Southwest Spices to really clear your sinuses. This is just what I had in my fridge. If you have other stuff, go for it! Small pasta would be great, also carrots. Mmmm, carrots.

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