This is my favorite way to turn one soup into three different meals.
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Serves 4-5 people for 3 days
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| Day 1: Chicken Soup |
Prepare the basic chicken soup recipe below. Don’t overcook- just until the potatoes are tender. I suggest serving it the first day without pasta. Refrigerate the left-over soup immediately in an airtight plastic or glass container. |
| Day 2: Minestrone 1 or more cans (4 oz) tomato paste 1 can (12 oz) V-8 or tomato juice 1 or more cans (15 oz) kidney or white beans 1 tsp salt ¼ tsp pepper Small pasta such as penne, bowties or spirals |
Reheat the chicken soup over low heat. Don’t overcook. Add 1 can of tomato paste, juice and 1 can of beans. Add additional tomato paste and beans depending on how much left over soup you are using.
Prepare the pasta separately. Serve the soup over the pasta. Refrigerate the left-over soup(without the pasta) immediately in an airtight plastic or glass container. |
| Day 3: Chicken Chili 1 or more cans (15 oz) pinto or black beans
1 or more cans (15 oz) diced tomatoes
2 cans (4 oz) diced green chilies
1 tsp yellow mustard 1 tsp garlic powder 1 tsp chili powder ½ tsp cayenne pepper ¼ tsp pepper
Or substitute 1 pkg Taco Seasoning for the spices |
Reheat the minestrone soup over low heat. Don’t overcook. Start with one can of beans, tomatoes, chilies and the spices. Add additional tomatoes and beans depending on how much left over soup you are using.
If the chili is too thin, add 2 Tbsp or more tomato paste. If it is too thick, add canned chicken broth.
If the chili is too wimpy, add additional chili powder or cayenne pepper as desired.
No more left-overs! |