Clean Out the Fridge Chicken Soup

So my favorite thing to do when those random veggies are about to go bad, I’ve got random bits and piece of things I need to use up, or I have more celery than I know what to do with is to throw it all in a soup! This creamy chicken soup is good for the soul, easy to make, and will be delicious regardless of what veggies you have!

CLEAN OUT THE FRIDGE CHICKEN SOUP

Time: 1.5 hours // Servings: 8-10

• 3 tablespoons olive oil or butter

• 1 onion (any color/type and size works), diced

• 1 cup (or so) celery, diced (however much you have)

• 1 cup (or so) carrots, chopped (or more or less if you want)

• 3 cloves garlic, minced

• 1 cup mushrooms, (or more or less if you want or omit if you hate mushrooms)

• Whatever other veggies you have (corn, peas, potatoes, squash, tomatoes, green beans, etc.)

• 2 chicken breasts, cooked and shredded (or a small rotisserie chicken, pulled apart)

• 1 teaspoon salt

• 1 teaspoon black pepper

• ½ teaspoon oregano (omit if you don’t have it)

• ½ teaspoon thyme (omit if you don’t have it)

• ½ teaspoon rosemary (omit if you don’t have it)

• 8 cups chicken or vegetable broth

• 2 cups water

• 1lb uncooked pasta, whatever shape you have

• ¾ cup sour cream or Greek yogurt

DIRECTIONS

• Over medium heat, warm the oil or butter in a large pot or dutch oven. Add the onion, celery, and carrots and saute until tender and the onion is translucent about 5-7 minutes.

• Add the garlic and cook until fragrant.

• Add all the other chopped veggies and cook for 5 minutes. Add the salt pepper and all the spices and give it a good stir.

• Add the chicken, chicken broth, and water. Cover the pot and let it simmer on low for at least 30 minutes or up to 3 hours. Use additional seasonings to taste.

• Add the pasta and let cook for 10 minutes or until al dente. Remove the soup from the heat and stir in the sour cream or Greek yogurt.

• Serve warm with crackers, cheese, chopped herbs, fresh biscuits, or warm bread.