Clean Out the Fridge Soup
2 cups leftover chicken, shredded
4-6 cups greens, escarole or spinach
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.