Mike's Raid-the-Fridge Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
11 qt water (lg soup pot)4 tbsp minced/chopped garlic1 large yellow or Vidalia onion, finely chopped4 Chicken Breasts, no skin, cubed or cut in strips2 cups raw carrots, chopped into pennies2 cups mushrooms, sliced1/2 head fresh cabbage, chopped into thin strips8 cups freshly chopped kale 1 sliced zucchini, skin6 tbsp thin soy (or to taste)Spices: Salt, Black Pepper, Cyan Pepper to taste
Bring a large stock pot of water to boil. For best results, fill 2/3 of the way and add water to cover vegetables later.
Add garlic and chopped onions to water. Let boil for 5 minutes.
Add chicken to water. Let boil 5 minutes. Add half the soy sauce you intend to use.
Add carrots, mushrooms, cabbage to water. Check water level to make sure everything is covered. Bring back to boil if water is added. Let boil for 5 minutes.
Add kale and zucchini slowly. The kale will undoubtedly pack the pot, especially if the cabbage hasn't cooked down. Carefully stir all the kale in and make sure the water covers most of it.
Add remaining soy sauce and spices to taste. Put top on and let boil for 5 minutes.
Makes 8 hearty, dinner sized portions (roughly 8 4-cup servings)
Substitutions:
Collard greens or broccoli rabe for kale
Your preferred soy sauce for thin soy
Additionally, you can add noodles or rice to your soup, though this obviously increases the carbs drastically. Ramen noodles are easy enough--just break 2 packages into the pot. Rice is best added if cooked separately and the soup is ladled over it in individual bowls. I highly recommend jasmine, basmati, and Carolina rice for the job, but anything you like will do!
Experiments are best performed on single sized portion of soup.
Also, if you're skilled in the kitchen, you can cut the prep time by cutting as you go. The soup will wait; don't worry about over-boiling anything until you've got the kale in!
Number of Servings: 8
Recipe submitted by SparkPeople user VSANDBROOK.
Add garlic and chopped onions to water. Let boil for 5 minutes.
Add chicken to water. Let boil 5 minutes. Add half the soy sauce you intend to use.
Add carrots, mushrooms, cabbage to water. Check water level to make sure everything is covered. Bring back to boil if water is added. Let boil for 5 minutes.
Add kale and zucchini slowly. The kale will undoubtedly pack the pot, especially if the cabbage hasn't cooked down. Carefully stir all the kale in and make sure the water covers most of it.
Add remaining soy sauce and spices to taste. Put top on and let boil for 5 minutes.
Makes 8 hearty, dinner sized portions (roughly 8 4-cup servings)
Substitutions:
Collard greens or broccoli rabe for kale
Your preferred soy sauce for thin soy
Additionally, you can add noodles or rice to your soup, though this obviously increases the carbs drastically. Ramen noodles are easy enough--just break 2 packages into the pot. Rice is best added if cooked separately and the soup is ladled over it in individual bowls. I highly recommend jasmine, basmati, and Carolina rice for the job, but anything you like will do!
Experiments are best performed on single sized portion of soup.
Also, if you're skilled in the kitchen, you can cut the prep time by cutting as you go. The soup will wait; don't worry about over-boiling anything until you've got the kale in!
Number of Servings: 8
Recipe submitted by SparkPeople user VSANDBROOK.
Nutritional Info Amount Per Serving
- Calories: 130.7
- Total Fat: 1.3 g
- Cholesterol: 20.6 mg
- Sodium: 563.9 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 5.9 g
- Protein: 13.7 g
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