Use-up Comfy Chicken Paprika Leftover Soup. There's more than one way to do chicken soup. Of course you have your classic chicken noodle, but there's also chicken tortilla soup, chicken and dumplings, and so much more. If you're looking to use up some leftover chicken or you're simply looking for some soup inspiration, these are the best of the best.
Not to mention, rotisserie chicken has really great flavor already so it. If you have some to use up, add leftover mashed potatoes to the broth to make a thicker soup. This also rounds out the flavors nicely. You can cook Use-up Comfy Chicken Paprika Leftover Soup using 10 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Use-up Comfy Chicken Paprika Leftover Soup
- It's 1 portion of Comfy Chicken Paprika (see my Cookpad recipe), = 2 cooked chicken thighs and 250-350 ml of the sauce but a little more the merrier!.
- You need 1 tbsp of vegetable oil (cold-pressed recommended).
- It's 1 of leek, sliced.
- It's 1 of onion, chopped.
- It's 1 clove of garlic, chopped.
- You need 1 of potato, unpeeled but diced.
- Prepare 2 of carrots, unpeeled but diced.
- Prepare 1 litre of chicken stock (I used Knorr Stock Pots).
- Prepare of Salt.
- You need of Ground black pepper.
Simply brown the bones from the leftover roasted chicken carcass to give the stock a complex flavor, add some vegetables and water, simmer, then strain the stock. All of the recipes are super easy to make and use everyday ingredients. Barbecue chicken pizza is a terrific way to use leftover chicken because you don't need a lot of meat to make a difference. Layer it onto a ready-made pizza crust with plenty of cheese, a few veggie toppings, and your favorite barbecue sauce for a super easy weeknight dinner the whole family will love.
Use-up Comfy Chicken Paprika Leftover Soup step by step
- Heat the oil in a large saucepan or stockpot and gently fry the leek and onion for 3 minutes, stirring only to avoid sticking..
- Add the garlic and continue frying for another 2 minutes, stirring occasionally..
- Stir in the potato and carrots. Fry for a further minute, gently stirring continuously. Then add the stock, stirring well to mix. Bring to the boil, reduce the heat, cover and cook on a fast simmer for 25 minutes, stirring occasionally..
- Season to taste (you may not need any salt) and whizz to a smooth consistency..
- Serve piping hot with granary bread or crusty roll..
Add chicken and brown on both sides. Take chicken out and place into a greased casserole dish. Add soup into skillet along with paprika and ground red pepper. Use up leftover chicken in this rustic soup with garlic yogurt. If you're using a chicken carcass, add it now.