This recipe literally came about because I had no idea as to what I was going to make for dinner and really didn’t want to go to the store or order take out.
Every day when BigBear gets off work he calls me and the first words out of his mouth are “What are we doing for dinner?” haha
Now I know that I should be an awesome wife and already have dinner planned for each day but no, I work every day until 5 and I just forget about dinner sometimes. Oops.
So anyways, the other day when I was getting ready to leave work Big Bear called and I was stumped… “Um, I guess we’ll have leftovers.” “Left over what? We don’t have any leftovers”
Darn…. “We’ll have soup, some kind of soup, I’ll make soup.”
With a little hesitation in his voice, BigBear said ok. He had to go work on the farm for a few hours so I headed home and started working on dinner.
I went through the fridge and freezer looking for anything that I could toss in to my soup experiment.
I suppose that you could, in fact, call this a “clean out your fridge soup”. I pulled out frozen chicken breasts, bags of left over frozen from the freezer and scoops up some collard greens left over from the Perfect Grits and Greens Breakfast Bowl that I made and I pulled out a bowl of left over pasta that I had cooked for Southwest Pasta one night! (I always cook too much pasta and have leftovers!)
I felt like I was making Stone Soup, haha, you’ve heard the stone soup story right?
Anwyas, after a few trips to the spice cabinet and a bit of simmering I gave it a taste! Just perfect! Soup Perfection!
BigBear loved it and I think he’ll be asking for this over regular chicken noodle soup from now on!
Oh and here is a tip! Make a huge batch of this, fill gallon size ziplock bags half way with soup, press the air out and then seal. Lay them flat on a baking sheet and then freeze them. Once the bags/soup is frozen remove the baking sheet and stock your freezer!
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Chicken and Vegetable Noodle SoupBy: Angie Barrett 10/02/14
Makes 8-12 servings (depending on the size of your bowl haha)
(Click to Print)
Ingredients
8-10 cups of water
1 oz Greek seasoning
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons pepper
1 1/4 teaspoon chili powder
4 chicken bouillon cubes
1 teaspoon oregano
1 teaspoon ground mustard
4 boneless-skinless chicken breast, cut into cubes
1 zucchini, grated (or diced)
8 cups chopped collard greens
16 oz corn
Add the water, Greek seasoning, onion powder, garlic, pepper and chili powder, bouillon cubes, oregano and ground mustard in a large stock pot. Stir well and bring to a boil.
Add in the chicken. Cook on medium to high heat for 10-15 minutes or until chicken is white and cooked throughout.
Remove 1-2 cups of water from stock pot and set aside.**
Add in zucchini and collard greens. Let cook for 10 minutes. Add in corn. Stir.
Add in cooked pasta. Cover and turn heat to low. Simmer for 20-30 minutes.
**Use the reserved stock/water for re-heating.
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