Kitchen sink… soup!

A bowl of chicken-based soup with veggies.

What do you do when you have a whole lot of bits and bobs in your fridge that need to get used up? Make soup!

I was faced with this dilemma this weekend while fighting off a bit of a bug of some sort. all I wanted was soup. So I looked around and found that I had a little bit of this and a little bit of that, but not a lot of anything that seemed useful, until I started pulling things out of the fridge. I like to call my soup creations that are made in this fashion “kitchen sink soups”. You just throw everything you have, sometimes including the kitchen sink! 🙂

Here’s what I did with this one…

Ingredients

  • 8 cups water, split
  • 1/2 large Spanish onion, chopped
  • 1/2 large red onion, chopped
  • 2 tsp minced garlic
  • 1.5 pots Knorr’s Homestyle Chicken Stock (reduced sodium), split
  • 1 Tbsp dried parsley
  • 1/2 Tbsp sweet curry powder
  • 1 Tbsp dried oregano
  • 1 Tbsp ground cumin
  • 1/2 Tbsp ground celery salt
  • 1/2 Tbsp homemade poultry rub
  • 1 tsp Worcestershire sauce
  • 2.5 cooked leftover chicken breasts, cubed
  • 1/2 cup frozen vegetables
  • 1 cup chopped crimini mushrooms
  • 2 handfuls brussel sprout, peeled into individual leaves
  • 1 ear’s worth of fresh corn on the cob (uncooked)
  • 1 cup frozen broccoli
  • 1/3 cup Bullseye Guinness barbecue sauce

Method

  1. Plug in and turn the slowcooker onto the “low” setting.
  2. Add both sets of onions and the garlic.
  3. Add the 1/2 pot of chicken stock and all the seasonings (from parsley to Worcestershire), then 3 cups of water to cover the onions.
  4. Add the chicken, vegetables, mushrooms, brussel sprout leaves, corn and broccoli.
  5. Drop in the rest of the stock flavouring, then pour in the other 5 cups of water and the barbecue sauce.
  6. Give everything a quick stir and put the lid on the slowcooker.
  7. Allow to cook for 3-4 hours. Any longer and the frozen veggies will be too mushy.

Makes: 16 1-cup servings

Nutritional value per serving:  89 calories, 12g carbs, 1g fat, 6g protein, 433mg sodium, 8g sugar

The sugar and sodium are a bit high because of the barbecue sauce and because that even though the stock flavouring is reduced sodium, it’s still quite high. I found myself without my really low sodium chicken broth that I normally use (Imagine Organics), so I had to improvise. But still, considering I was ill and not caring a lot about specific nutritional values, I really didn’t care. In fact, I’m about to go heat up a bowl of this “kitchen sink soup” for my lunch today. 🙂 It was flavourful and warming.

The key about this type of soup is to make use of what you have on hand and just ‘going with it’. If you don’t like brussel sprouts or don’t have frozen veggies on hand, substitute with what you like. Have leftover beef instead? Make a kitchen sink beef soup instead. Or keep it vegetarian if you’d prefer. Add some noodles, rice or pearl barley for texture and extra filling.

Basically, play with it and see what  kind of yummy happens!

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