As previously mentioned when it comes to cooking I’m more of the meh add everything and it’ll be fine school of thought. However, someone pointed out to me recently that some people prefer to follow instructions more detailed than add all the veg that’s about to go bad and hope for the best (I mean that’s still the basic principle of the soup but I’ve split it up).
Empty the fridge soup
1 pepper (maybe more, depends how many are in the fridge that need using)
Shredded cooked chicken (either leftovers or roast chicken slices from the deli)
Spinach (I used 5 blocks of frozen spinach I like it spinach heavy)
1 ½ pints chicken stock
Salt and pepper
Several general pinches of chilli flakes
3 tsp of cornflour for thickening (optional)
I have also added green beans, courgettes, kale and even potatoes in the past.
Dump everything in a large pot (I did warn you the instructions weren’t going to get very detailed). Everything is inter-changeable except the chilli, it makes a HUGE difference to the taste, it’s not hot it just gives it a little something. Leave everything simmering over a low heat for around an hour until all the veg is cooked. If you like your soup a little thicker than vegetable floating in hot water ( I like it like that) mix the corn flour with a little water so it resembles milk and then stir in and leave simmering for an additional 30minutes this should make it nice and thick.
I have pointed up the potato free version as 2-3 ww points depending on the amount of chicken and corn flour used. Honestly I don’t know what it is but this soup always tastes phenomenal! And I usual serve it with a chunky slice of bread for an additional 3 points. Serious filling and good for you too!
Let me know if you give it a go, I’d love to know what you think of it!