Emptythecupboardssoup Recipes

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EMPTY CUPBOARD/FRIDGE SPECIAL



Empty Cupboard/Fridge Special image

We've all had that day - food in the house is running short. You can't get to the grocery store for whatever reason. You need something hearty for dinner. This was my solution on one of those days.

Provided by Obsidian468

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb chicken breast, boneless and skinless
1 (19 ounce) can tomato soup (creamy style)
1 cup rice (white, long grain)
1/2 teaspoon basil, dried and minced
1/2 teaspoon oregano, dried and minced
1 teaspoon onion powder
1 tablespoon garlic, minced
1/4 teaspoon salt
1/2 teaspoon Old Bay Seasoning (optional)
1/2 teaspoon cayenne powder (or to taste) (optional)
2 bouillon cubes, chicken flavor
1/4 teaspoon sazon seasoning (1 packet)
1 1/2 cups water
4 tablespoons olive oil
black pepper

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.

Nutrition Facts : Calories 582.8, Fat 25.3, SaturatedFat 5.3, Cholesterol 72.9, Sodium 1246.3, Carbohydrate 58.5, Fiber 2.4, Sugar 11.4, Protein 29.7

EMPTY THE CUPBOARDS SOUP



Empty the Cupboards Soup image

This is a very hearty soup. I'm not a fan of soup broth so there's not much and my sister calls it stew-soup. Even my very picky-eater niece gobbled this up! Very filling. This serves a lot so it would be good for pot luck and if you left out the potatoes it would be perfect for OAMC

Provided by Sam 3

Categories     Beans

Time 35m

Yield 12 serving(s)

Number Of Ingredients 17

1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can chickpeas, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
2 (10 ounce) cans wax beans, drained
1 (15 ounce) can diced tomatoes, NOT drained
1 (10 ounce) can mushrooms, drained
1 (14 ounce) can campbell's ready to serve herbed chicken and rice soup
1 (105 g) package chicken and wild rice soup mix (I use Healthy Choice)
1 cup chicken and garlic rice (I use Uncle Ben's)
3 cups chicken broth
2 cups frozen corn
3 cups cubed potatoes
1 lb hamburger
2 onions, diced
2 tablespoons garlic, minced
2 teaspoons oregano
2 teaspoons basil

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.

Nutrition Facts : Calories 296.3, Fat 6.4, SaturatedFat 2.1, Cholesterol 27.2, Sodium 750.4, Carbohydrate 42.5, Fiber 9.6, Sugar 3.7, Protein 19.7

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