Ever have one of those days when you just want to clean everything out of your fridge but you can’t throw it away because it’s still ok to eat? I did that last week. I had a bunch of little containers with leftover veggies, leftover rotisserie chicken from the supermarket and a freezer full of turkey stock I made from the my Thanksgiving in July dinner. You can use whatever you have left in your fridge or freezer and it will be delicious! I had some frozen mushrooms also that I threw in. It was very tasty! We actually had it two nights in a row.

INGREDIENTS:

4 cups chicken or turkey broth or stock

1 8oz. package Tofu Shirataki Noodles, prepared according to package

4 cups mixed veggies of your choice (I used a mix of frozen chopped spinach, broccoli rabe w/chicken sausage, mushrooms, peas, green beans, onion and garlic), chopped into bite sized pieces

1-2 cups chopped leftover chicken, whatever you have is good

1 15-16oz. can cannellini beans drained and rinsed.

½ cup chopped parsley

2-3 tablespoons olive oil

DIRECTIONS:

1. Saute the chopped onion and garlic in the olive oil. When soft pour in broth and rest of the ingredients except for the beans, parsley and noodles.

2. Bring to a boil and then lower heat and simmer for about 15-20 minutes until everything is heated through.

3. Add the beans and noodles and continue to cook for another 5 minutes or so until the beans are heated through. Add the parsley and serve.

4. Serve with parmesan cheese if you like!

Makes 4-6 servings.