Everything But The Kitchen Sink Soup Recipe4 chicken thighs or breast preferably boneless
1 cup instant rice
1 cup pasta for soup of choice cooked and drained (you can use broken up spaghetti if you have some laying around, I usually have a half a box in the cupboard)
2 cups tortellini cooked separate and drained
2 cups mixed vegetables
1 cup cut frozen green beans
1 10 ounce frozen package chopped spinach
1 cubed potato
1 cubed zucchini
1 can of cannellini beans
1 15 ounce can diced tomatoes
2 stalks diced celery with leaves
1 fresh basil leaf
salt, pepper, cayenne, basil, parsley and granulated garlic to taste
1 diced onion
4 quarts water
Optional suggestions: finger carrots, sliced mushrooms, chopped fennel, kidney beans, shredded cabbage, sliced sausage, cubed ham, leftover steak pieces, mini meatballs, chopped escarole, kale or swiss chard.
In a large deep saucepan add the chicken and water. Simmer for around half hour skimming off the top as it cooks. After the broth is clear put everything in the soup pot except pasta, you can add the rice around 1/2 hour before it's completed. Simmer around 2 hours on low.
Add to your taste, salt, pepper, cayenne pepper, parsley, basil, granulated garlic and 1/4 cup of parmesan cheese to the soup.
Add the cooked pasta of choice when soup is completely cooked.
Take the whole chicken pieces out of the pot and when slightly cooled cube the chicken up and place back in the pot. Ladle into bowls, serve with more grating cheese