Yeaaaah! If you don’t know what that title is talking about, go look at the post I shared earlier this week! Nutshell version: using the veggies that are going bad in your fridge; one prep, two meals, many days of eating healthy!! BAM! So with one bowl of veggies, I already showed you how to make some basic easy stir fry! Now I will show you how to use the rest of your veggies and some left over chicken to make soup!! Woot woot!!
As I mentioned earlier this week, this will not be a precise, “use this” recipe. Because the veggies I have in my fridge are not going to be the veggies you have in your fridge. Instead of communicating a recipe right now, I am trying to more enlighten you on an idea. You don’t have to lose those veggies! And you can still eat healthy if you are about to face a busy week!
So here is recipe number two! Chicken Veggie Soup!!
Here’s what I had (you can use whatever you have!): Note: veggies were split between this recipe and my Chicken Stir Fry!
- 2 Lg Chicken Thighs
- 1/2 lb Brussels Sprouts
- 1 Yellow Bell Pepper
- 1 Red Bell Pepper
- 2 Small Onions
- 1/4 Red Cabbage
- 3 Handfuls Carrots
- 3 Cloves Garlic