Meat, veggies, pasta, sauces, bread, milk, sour cream, yogurt, cheese... you name it, we probably got it in there.
Shoot, this week there's even some leftover cinnamon butter. Click here if you want to know about that!
So, since the low temp today in HAVRE, MONTANA was 22 degrees, and the high was clear up to 45 degrees, I thought I should probably make End of the Week Soup (that's leftovers, folks) to warm our innards... and outtards.
Our fridge gave up:
4 green onions
2 breakfast sausage links
2 grilled chicken thighs
I removed the casing from the sausage and sliced it. I browned it in olive oil along with some red pepper flakes and green onions. I added granulated garlic, a bay leaf, and plenty of black pepper.
I added a quart of chicken broth. The store botten kind. (Oh, c'mon... don't tell me you never heard anybody use the term "store botten". It's in the dictionary I think).
I drained a can of diced tomatoes and added that to the pot.
I like to throw things, so I threw in a handful of mini-pasta... Barilla Piccolini Mini Farfalle, to be exact. (Does anybody else have a crick in their neck?)
I added just two drops of Kitchen Bouquet to give the broth a nice color and thickened the broth with about a tablespoon of cornstarch blended with water.
Don't boil this... just keep it at a nice simmer until the veggies are tender and the chicken is heated through. Spread some butter on some good sourdough and make pretty with a little dried parsley and stripes made with paprika. Put it under the broiler until it's nice and brown.