Appetizers / Soups / Salads

Mike's Raid-the-Fridge Soup is for Soup.

Mike's Raid-the-Fridge Soup takes 15 minutes to prepare.

Mike's Raid-the-Fridge Soup takes 20 minutes to cook.

Mike's Raid-the-Fridge Soup makes 8 servings.

The ingredients for Mike's Raid-the-Fridge Soup are:

11 qt water (lg soup pot)
4 tbsp minced/chopped garlic
1 large yellow or Vidalia onion, finely chopped
4 Chicken Breasts, no skin, cubed or cut in strips
2 cups raw carrots, chopped into pennies
2 cups mushrooms, sliced
1/2 head fresh cabbage, chopped into thin strips
8 cups freshly chopped kale
1 sliced zucchini, skin
6 tbsp thin soy (or to taste)
Spices: Salt, Black Pepper, Cyan Pepper to taste

Here is how you make Mike's Raid-the-Fridge Soup:

Bring a large stock pot of water to boil. For best results, fill 2/3 of the way and add water to cover vegetables later.Add garlic and chopped onions to water. Let boil for 5 minutes.Add chicken to water. Let boil 5 minutes. Add half the soy sauce you intend to use.Add carrots, mushrooms, cabbage to water. Check water level to make sure everything is covered. Bring back to boil if water is added. Let boil for 5 minutes.Add kale and zucchini slowly. The kale will undoubtedly pack the pot, especially if the cabbage hasn't cooked down. Carefully stir all the kale in and make sure the water covers most of it. Add remaining soy sauce and spices to taste. Put top on and let boil for 5 minutes. Makes 8 hearty, dinner sized portions (roughly 8 4-cup servings)Substitutions:Collard greens or broccoli rabe for kaleYour preferred soy sauce for thin soyAdditionally, you can add noodles or rice to your soup, though this obviously increases the carbs drastically. Ramen noodles are easy enough--just break 2 packages into the pot. Rice is best added if cooked separately and the soup is ladled over it in individual bowls. I highly recommend jasmine, basmati, and Carolina rice for the job, but anything you like will do!Experiments are best performed on single sized portion of soup.Also, if you're skilled in the kitchen, you can cut the prep time by cutting as you go. The soup will wait; don't worry about over-boiling anything until you've got the kale in!Number of Servings: 8Recipe submitted by SparkPeople user VSANDBROOK.

The nutritional information for Mike's Raid-the-Fridge Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 130.7

• Total Fat: 1.3 g
• Cholesterol: 20.6 mg
• Sodium: 563.9 mg
• Total Carbs: 19.1 g
• Dietary Fiber: 5.9 g
• Protein: 13.7 g

Mike's Raid-the-Fridge Soup is Asian cuisine.

The dietary needs meet for Mike's Raid-the-Fridge Soup is Low Carb