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We hope you got insight from reading it, now let’s go back to hodge-podge "clean out the fridge" chicken soup recipe. To make hodge-podge "clean out the fridge" chicken soup you need 8 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Hodge-Podge "Clean Out the Fridge" Chicken Soup:
- Get Dark-meat chicken 2lbs (I prefer bone on to later make bone broth)
- Use Onion- 1/2 large, 1 whole small
- Get Carrots- 2 whole peeled, thin circle slices
- Use Celery- 2 whole stalks diced
- Provide Garlic- 2-4 cloves (or however much you prefer), chopped
- Use 3 cups veggies of your choice (I used left over corn, peas, spinach, and mushrooms)
- Get Wild Rice- 1 cup cooked (leftover from our weekly meal-prep)
- Use Black Beans- 1 cup cooked (leftover from our weekly meal prep)
Instructions to make Hodge-Podge "Clean Out the Fridge" Chicken Soup:
- In our house, all soups start with the same basic formula (onion, celery, carrot, garlic and bone broth- Love ya mom!). Gather these ingredients and find a heavy pot (we use a cast iron stock pot), but use what you have.
- Prepare your protein (chicken in this case) by searing it in butter or any oil you choose covered (in the soup pot if you want to save on dishes!). This step helps the protein to retain its natural moisture content and prevent that rubbery texture of say…of boiled chicken, yuck!
- Remove the chicken and let it cool. Toss it into a bowl, plate etc.
- Add a bit more butter/oil to the pot, set to medium heat and toss in the diced onion, carrot, celery till tender (5 mins or so), then add chopped garlic for a minute or two… stirring so it doesn't burn. We stay on medium heat for the rest of the process.
- Add stock. Add leftovers. Add chicken. Add spices and whatever else you want to the pot.
- Simmer for a few… 10-20 minutes depending on what you had for leftovers. Taste test. Serve hot. (Maybe with an ice cube for the littles)
- Enjoy with fam.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to assist stop harmful bacteria from growing and spreading. You can take some actions to help protect yourself and your family from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw foods such as meat, poultry and vegetables After going to the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet hands spread bacteria more readily. Keep worktops clean
Before you start preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you’ll want to wash them completely.
You should change dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Separate raw food from ready-to-eat food
Raw foods such as fish, poultry and vegetables may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any bacteria that get on the food will not be killed.
To help stop bacteria from spreading:
Do not let raw food like fish, poultry or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed thoroughly first Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw meat or fish and store on the bottom shelf of the fridge, where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to be sure everything you are likely to use was stored correctly (based on some storage directions ) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the label that state how long you can keep the food and whether it must go in the refrigerator.
This kind of food often has special packaging to help keep it fresh for more. But it will go off immediately once you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. For instance, you may see’eat in two days of launching' on the label. Use by dates
You will also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date even when the food looks and smells nice, because it may contain dangerous bacteria. Best before dates
When this date runs out, it does not indicate that the food will be detrimental, but its own flavour, texture or colour may start to deteriorate.
After this date the quality of the egg will deteriorate and if any salmonella bacteria are present, they could multiply to high levels and may make you sick.
If your plan is on using a egg after its best before date, make certain you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are strong, such as in a cake or as a hard-boiled egg.
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