Since I haven't made it to the store for this pay period, I decided to use the items that I had on hand to put together some Pantry and Refrigerator Soup.
I always have a large resealable container of Chicken Stock on hand and try to keep at least one packet of generic soup mix. Today, my only option was Creamy Chicken and Wild Rice Soup. I buy these types of things when they are one sale or being discontinued. They last for a long time and are a big help when it comes to making a meal without going to the store. Alas, today I am using my last container of stock and my last packet of soup mix. You will see these items on my shopping list tomorrow! Finally, my pantry always flows forth with a variety of rices. Today, I am adding Brown Basmati to the Wild Rice already in the mix.
As for the refrigerator/freezer: my best friend was visiting last week and she made a delicious Crockpot full of Chicken Stroganoff (you will see this recipe sometime in the future). It was yummy with chicken bits, chicken gravy, delicious flavorings and aromatics, and cream cheese and made for a great item to add to my Creamy Chicken and Rice Soup. I also keep a bag of frozen peas and a bag of frozen corn on hand for additions to soups and casseroles and to be eaten as side dishes too.
Please don't restrict yourself to this recipe, though it is delicious and may reappear one week in the future after a meal of Chicken Stroganoff. I want you to see what I did with what I had on hand and translate this to what you have in your pantry. If all you have in your pantry is a can of pumpkin puree and some chicken stock you will still be able to make soup (think: pumpkin puree, chicken stock, minced onion, and some milk, add some mashed potatoes if you have them to thicken it up and serve in a bread bowl - yum). I am not sure I can help if you only have cherry pie filling, though.
SO, here you go; Tonight's Pantry and Refrigerator Soup: Chicken and Rice Chowder
1 32oz container of Chicken Broth.
3 Cups Water
1 packet of Creamy Chicken and Wild Rice Soup Mix
1.5 Cups Leftover Chicken Stroganoff
.5 Cup Brown Basmati Rice
1 Cup Frozen Corn
1 Cup Frozen Peas
Add all ingredients to a stock pot and simmer on low for 2 hours. Serve with grilled cheese on bread or inside tortillas (a.k.a. cheese quesadillas)
Note from the Mom:
My children still aren't interested in eating soup, stews, chili, or chowder despite my attempts to get them to drink with a straw or eat with fun spoons. As a result, I hold aside the peas and corn and serve them as a side to thier grilled cheese sandwiches. My little guy gets the lactose free cheese on his sandwich.