Clean Out the Refrigerator, Left-Over-Chicken Noodle Soup

The beauty of this recipe is that you can use just about anything in your refrigerator that needs to be used now or thrown out tomorrow to make a delicious and healthy meal!

What you have to have:
Onions (any kind will work)
Broth, stock, or bullion
Cooked chicken (any kind of meat can be substituted)
Cooked pasta (if you use long pasta like spaghetti cut into bite
size pieces, you can also substitute with rice)
vegetables (if you have them)

What I used last night:

2 medium-large onions
2 carrots
1 stick celery
Minced garlic to taste (3 heaping tablespoons)
¾ stick butter
3-4 cups left over cooked chicken (lemon chicken and broaster
2-3 tablespoons flour
6 cups chicken broth (bullion)
1-2 cups left over cooked penne

Put onions, carrots, and celery in food processor until chopped up fine (can be done by hand). Melt butter and add onions, carrots, celery, and garlic. Cook stirring occasionally over med-med high heat for about 20 minutes, or until everything get soft and onions start to turn translucent. Add chicken and stir, add flour and stir, cook for 5 more minutes. Add chicken broth (this is when you would add raw vegetables) and cook at simmer – low boil uncovered for 35 minutes, stirring occasionally. Add pasta (this is when you would add cooked vegetables), cover and cook for 10 minutes more. It is now ready to eat, but will improve if you leave covered, turn down to low heat and cook for another 30-45 minutes, stirring occasionally.

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