Empty The Cupboards Soup Food

EMPTY CUPBOARD/FRIDGE SPECIAL

Steps:

• Thaw chicken breasts (if frozen).
• In a medium pot, combine water, creamy tomato soup, bullion cubes, and 1 tsp of the olive oil. Bring to a boil.
• While waiting for the pot to boil, heat a medium saucepan with the remaining oil over medium heat.
• Dice chicken breasts into 1/2 inch cubes.
• Once water/soup mixture is boiling, add rice and reduce heat to low, so that the rice mixture barely simmers.
• Add the rest of the ingredients (except the chicken, minced garlic, salt and black pepper) to the rice and stir thoroughly.
• Add chicken and minced garlic to saucepan and cook thoroughly. Near the end of the cooking, add salt and black pepper.
• Once the chicken has cooked thoroughly, drain off most of the excess oil, but be careful to keep the minced garlic in the pan.
• Add chicken to rice mixture.
• Simmer over low heat for about 10 minutes (cooking time may vary, depending on the stove) until the rice is tender.
• Fluff rice and serve hot.

ITALIAN CUPBOARD SOUP

Steps:

• In deep saucepan, brown pork in small amount of oil. Add chicken broth, tomatoes, beans, and onion; bring to a boil.
• Turn to low heat and simmer for 15 minutes; stir in the spinach and cook 2 minutes more.
• Serve topped with grated parmesan or romano cheese.

EMPTY THE CUPBOARDS SOUP

Steps:

• Combine first 11 ingredients in a stock pot or very large pot over medium heat.
• Place potatoes in a small pot and boil to soften.
• Fry hamburger with onions and spices until hamburger is no longer pink.
• Add to soup pot.
• Once potatoes are almost fork ready add to soup.
• Simmer at least 1/2 hour.
• I serve topped with Parmesan cheese.