I figured Chicken Noodle Soup would be the easiest thing to throw together using those leftover ingredients as well as the chicken that I needed to use and since I'm feeling a little under the weather at the moment, it was perfect timing!
Let me tell you, when it comes to Chicken Noodle Soup, I usually like it a certain way - veggies measured out, chicken precisely diced, wide egg noodles - I'm don't normally just throw stuff together from the fridge. I do that with other soups, but for some reason not with Chicken Noodle. Goodness, this was an easy dinner to throw together and tasty, too! I love when that happens, especially when I'm sick and not really feeling like being in the kitchen very long anway!
Here's what I used for this easy, clean out the fridge soup!
Clean Out the Fridge (Chicken Noodle) Soup
- 1 Tbs. butter
- 2 cartons, fat free Chicken Broth
- 1/2 lb. spaghetti noodles, cooked
- 2-3 cups cooked chicken, chopped or shredded
- 2-3 cups cooked veggies
- 1 small celery stalk, diced
- 1 small carrot, diced
- 1/4 cup onion, diced
- 1 tsp. garlic, minced
- oregano, salt & pepper to taste
- Cook onion, celery and carrots in hot butter until onions are translucent. Add a small amount of broth if needed.
- Add garlic and cook for a minute longer.
- Pour in chicken broth, bring to a boil then add in the cooked spaghetti, chicken and oregano, salt & pepper to taste.
- Allow soup to return to boiling. Cover and reduce heat, simmer until heated through.
I was really pleasantly surprised with how well this turned out. With leftover ingredients that I almost always have in my fridge! I'll definitely be doing this again soon in my attempt to eliminate wasting food.