Not only is it cold outside...everyone is coming down with a cold. Myself included. I'm not sure if it was just a gnarly mix of allergies and dryness, but last week I felt like crap. My nose was congested and itchy, my eyes were watery, and my throat was scratchy. Such a fun combination. I decided to pick up a rotisserie chicken and make a soup for the week. If you know anything about me, I love soup. I love the warmth, and the way it tastes better throughout the week. PS I hate cooked carrots and celery so I never add them into my soups...don't be offended.
I'm not kidding when I say that this soup has everything but the kitchen fridge in it. Yes, I'm saying kitchen fridge because literally almost everything I used for this soup was either leftovers, half open bags and cartons, and pre cooked things. I didn't have to cook any chicken or rice for this one, neither should you. Soup should be easy to make and easy to reheat. This recipe certainly is.
'Everything In The Fridge' Soup
1 1/4 sweet onion
5 cloves of garlic
Meat from 1 rotisserie chicken, equivalent to one large chicken breast
1 1/2 cups pre cooked brown rice
1/2 cup frozen peas
2 huge handfuls of spinach
1 carton of chicken stock (use stock because it's a richer flavor & full of protein)
1/2 carton veggie broth
pinch of sea salt, cracked pepper, paprika, thyme and oregano
*Heat a large pot over medium high heat. Add in EVOO to bottom of pot and let heat. Add diced onions and chopped garlic and cook until softened, stir occasionally. Add in salt and pepper.
*While onions and garlic are cooking, shred meat off of chicken. Add chicken, cooked rice, frozen peas and spinach to the pot. Stir until spinach starts to cook down a little bit.
*Add in 1 carton of chicken stock and 1/2 carton of the vegetable broth. Add in seasonings. Keep on meduim high heat until the stock starts to bubble a little bit and then reduce heat to low and simmer for 30 minutes. Serve with parmesan cheese and crushed red pepper!