‘Eating Clean on the Cheap’ – From the Freezer Soup

From the Freezer Soup

Since we are at winter’s end, I decided to delve into my freezer this week and make soup for one of our dinners this past week. From the broth, to the veggies, to the noodles, it all came from the depths of my freezer. I like to make and freeze my own broth, and I simply freeze any vegetables that may be leftover from dinners or lunches. I also typically make a whole box of pasta when I need noodles so I can have extra to freeze and keep on hand for meals just like this. This soup contained spinach, squash, tomatoes, celery, carrots, noodles, and chicken. Publix has numerous vegetables on sale this week, along with whole chickens, so you can create a vegetable soup that has fits your fancy!

*On sale this week at Publix

  • 6 cups broth
  • 1 whole chicken (conventional or organic)*, cooked and chopped
  • 1/2 cup onion, diced
  • 3 garlic cloves, minced
  • 4-5 cups chopped vegetables* (squash, zucchini, green beans, organic celery, tomatoes, and peppers are on sale this week!)
  • 3 cups cooked pasta or brown rice*
  • 2 tablespoons olive oil
  • 1/4 Fresh parsley*, chopped
  • Salt and pepper to taste

Heat olive oil over medium heat in a large pot. Saute onion and garlic for 5-7 minutes. Add all your vegetables and salt and pepper into the pot and saute an additional 10 minutes. Add the broth and chicken and simmer 30 minutes or so. Add the pasta and cook 5 minutes more. Serve immediately and top with fresh parsley.

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