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Use-up Double Leftovers Soup Put lid on pan and bring to the boil. By adding chicken stock instead of water to cooking different grains like rice, or seeds like. A light version of the beloved Alfredo sauce is super easy by simply ditching the heavy cream. You can have Use-up Double Leftovers Soup using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Use-up Double Leftovers Soup

  1. It’s 1 of carcass leftover from a roast chicken.
  2. It’s 1 of carrot, roughly diced.
  3. You need of Cold water.
  4. It’s 500 ml of (or whatever youโ€™ve got) sauce leftover from my pork chops with cider, etc. recipe.
  5. You need 1 of chicken stock cube or tablet (I use Knorr Chicken Stock Pot).
  6. You need of Salt.
  7. You need of Ground black pepper.

A miscellaneous array of random vegetables is all you need to produce a really quick and healthy soup. Use a good chicken stock cube or some miso paste to create a hearty broth. Add in finely chopped veggies, any will do but we suggest carrots, courgettes and mushrooms. Some chopped spinach or nori pieces and ready-made noodles will add substance, if you have them to hand.

Use-up Double Leftovers Soup instructions

  1. Put the leftover chicken carcass and carrot in a stockpot or large saucepan. Add cold water to cover the ingredients. Put lid on pan and bring to the boil. Reduce to a rolling simmer for 15 minutes..
  2. Remove the carcass from the pan with a slotted spoon. Allow to cool sufficiently to handle, then pick off any remaining meat off the bones. Leave the meat bits and carrot in the stock and discard the bones and any skin..
  3. Add the leftover pork chop sauce to the stock. Stir well to mix thoroughly and add the stock cube. Bring back to the boil, stirring occasionally, and simmer with a lid on for 20 minutes..
  4. Season to taste, whizz if desired (I usually donโ€™t coz we like the chunks) to a smoother consistency and serve piping hot with your choice of bread..

For a few quid, you can create an enormous vat of joy (the base is two tins of chopped tomatoes, garlic, a litre of stock from cubes and two tins of cannellini beans, chickpeas or butter beans),. When soup is already made from leftovers, its life is a little more limited. In this case, if you aren't going to eat all of the soup within a day or two, I'd recommend freezing the leftovers! You can use freezer storage containers or freezer storage bags, or you can freeze in smaller portions using a muffin pan. Follow this basic method: Heat some kind of fat (butter, oil, drippings) in a large pot.

source: cookpad.com