So I had a lot of leftover basmati rice from a previous meal. Since I never want to waste anything, I went shopping in my deep freezer this morning. We are having a cool rainy day and I thought soup would be great. I found a gallon baggie of chicken leg quarters I bought in July 2021 for $5.99 for 10 pounds of chicken. A baggie of quick sale grape tomatoes. Don’t know when I froze them because I didn’t put the date on the veggies. Six homegrown sweet banana peppers from the deep freeze. Frozen in September 2021. A baggy from the deep freeze of my own home grown yard long green beans. Freeze date August 2021. I had a half head of green cabbage and a baggy of baby carrots from quick sale veggie tray in my crisper drawer. Just the other day I bought 10 ounces of baby spinach for 39 cents. I love an inexpensive meal and this one was made for pennies.
- 4 Chicken Leg quarters, skin on and bone in (or a whole chicken)
- Water or Chicken Stock to cover the chicken
- 1 small Onion, diced
- 3 Celery Ribs, diced
- 1 cup Grape Tomatoes, sliced in half
- 2 cups fine sliced Green or Red Cabbage
- 2 cups Green Beans, sliced into bite size
- 1 cup Carrots, sliced in rounds
- 6 Sweet Banana Peppers, seeded and sliced
- 10 ozs Spinach
- 3 cups cooked Rice
- Salt and Pepper to taste
Using a large stock pot, put the chicken leg quarters or whole in the pot. Add water or stock to the pot so it covers the chicken by at least an inch. Bring to a boil then reduce to a simmer. Simmer for about an hour. Remove chicken from the pot and set aside to cool.
Add the ingredient except the spinach and rice. Season to taste. When the chicken is cool, shred the meat off the bones and add meat to the soup. I keep the bones and skin in the freezer to make stock. After I cook the all of the saved bones and skin, I give what is left to my barn cats. They do love it.
Let the soup simmer for 30 to 45 minutes. Then add the spinach and rice. Simmer until the rice is heated. I served the soups with croutons I dehydrated from everything bagels. So good.