Saturday Soup

By Saturday, the refrigerator often tells the story of the week. There’s a little cooked chicken left, a handful of vegetables, perhaps some rice or potatoes, and just enough odds and ends that aren’t quite enough for another full meal.

That’s where Saturday Soup comes in.

Rather than letting those ingredients go to waste, gather them into one comforting pot of soup. There’s no need to follow this recipe exactly—it’s meant to be flexible. Use what you have, adjust the seasonings to your taste, and enjoy one last hearty meal before restocking your kitchen. Whether you’re breaking camp, preparing for next week’s grocery trip, or simply trying to waste less food, Saturday Soup is a delicious reminder that some of the best meals come from making the most of what you already have.

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Saturday Soup

Every pot of Saturday Soup will be a little different—that's part of its charm.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Dinner, Lunch, Soup

Cuisine: American

Calories: 275

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 1½ cups cooked Simple Campground Herb Chicken diced
• 5 cups low-sodium chicken broth
• 1 cup diced potatoes or cooked rice
• 1 cup mixed vegetables carrots, celery, peas, corn, green beans, broccoli, or whatever is left from the week
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon Italian seasoning
• Salt and black pepper to taste

Optional additions:

• A handful of spinach
• Leftover mushrooms
• Cooked pasta
• Barley
• Corn
• A squeeze of fresh lemon juice before serving

Method

 

1. Heat the olive oil in a soup pot over medium heat.
2. Cook the onion until softened, about 4 minutes.
3. Add the garlic and cook for another 30 seconds.
4. Stir in the chicken broth.
5. Add the chicken, potatoes (or rice), vegetables, parsley, thyme, and Italian seasoning.
6. Bring the soup to a gentle boil.
7. Reduce the heat and simmer for about 20 minutes.
8. Taste and adjust the seasonings as needed.
9. Stir in spinach or a squeeze of lemon juice just before serving, if desired.

Notes

I can tell you from personal experience, this soup makes a great lunch the next day!

Notes

• Every pot of Saturday Soup will be a little different—that’s part of its charm.
• This recipe is perfect for using small amounts of leftover vegetables that might otherwise be discarded.
• If you have leftover gravy, add a spoonful for extra richness.
• A little cooked barley or orzo also works beautifully.

Leftover & Meal Prep Tips

Saturday Soup isn’t just a recipe—it’s a habit.

Instead of asking, “What should I throw away?”

Ask yourself,

“What could go into today’s soup?”

Chicken, turkey, pork, beef, vegetables, rice, potatoes, barley, pasta, and beans can all find a home in the soup pot.

It’s one of the easiest ways to reduce food waste while stretching your grocery budget.

Food Storage & Preservation

Cool leftover soup promptly and refrigerate within two hours.

If you’re freezing soup or preserving ingredients by canning, freezing, or dehydrating, always check the latest USDA recommendations for safe food preservation methods.