Throw This Together Soup Food

THROW-TOGETHER VEGETABLE SOUP

Steps:

• Heat olive oil in soup pot at medium heat.
• Add garlic cloves and onion to the olive oil.
• Saute until onions begin to brown.
• Add bell peppers, celery, potatoes, tomatoes and vegetable stock to pot.
• Bring soup to a boil for 5 minutes, then reduce heat.
• Simmer until potatoes can be cut with a fork, but are still firm. Do not let potatoes become too soft (squishy, mashed, etc.).
• Salt and pepper to taste.

THROW-TOGETHER CHICKEN HARVEST SOUP

Steps:

• First, let me clear up the chicken issue.
• Whenever I roast a chicken I always have about half of that chicken left.
• I will pick that meat and pour all the juices from the pan over the meat and freeze it for later use.
• I don't really think there has to be a certain amount of chicken used, just what you have or however much you would like in your soup.
• In a dutch oven, melt butter and saute carrots, celery, and peppers, adding the green onion and mushrooms toward the end.
• I try and leave a little"crunch" in the veggies.
• Add chopped chicken meat/juices and cook until warmed through.
• Next, depending on how much soup you want to make, add the 2-4 cups of water with the proper amount of chicken bouillon to accompany the amount of water used.
• Salt and pepper to your taste.
• Bring to slight boil and add egg noodles, cooking until noodles are done.
• Right before serving, stir in heavy cream (I use 8 oz if I only used 2 cups of water, 16 oz if I used 4 cups of water).
• NOTE-I am guessing that the cartons of heavy cream are 8 oz, I just know I buy the small cartons.
• Take a quick taste to check seasoning and adjust before serving.