Use-up Comfy Chicken Paprika Leftover Soup. Increase heat to high and bring to a boil. Add the sour cream and stir to dissolve. "I should call this Mom's Leftover Chicken or Turkey Soup, because although it's a good way to use up what's left from a roast chicken, it's also perfect for the day after Thanksgiving or Christmas when there is leftover turkey to be dealt with. Pour chicken stock into the pan, and bring all to a boil.

Use-up Comfy Chicken Paprika Leftover Soup Finally, just bring it back up to a simmer, add raw vegetables, and finish the soup with any leftover chicken meat and cooked egg noodles. Ramp up the flavour profile with garlic, coriander, lime, cumin and chilli, and crumble over creamy feta to finish. Use up leftover chicken in this rustic soup with garlic yogurt. You can cook Use-up Comfy Chicken Paprika Leftover Soup using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Use-up Comfy Chicken Paprika Leftover Soup

  1. Prepare 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!.
  2. You need of vegetable oil (cold-pressed recommended).
  3. Prepare of leek, sliced.
  4. You need of onion, chopped.
  5. You need of garlic, chopped.
  6. Prepare of potato, unpeeled but diced.
  7. Prepare of carrots, unpeeled but diced.
  8. It’s of chicken stock (I used Knorr Stock Pots).
  9. Prepare of Salt.
  10. Prepare of Ground black pepper.

Use up leftover chicken in this fruity, spicy sarnie – swap mayonnaise for Greek yogurt in. Got boneless, skinless chicken breasts in your freezer? This smoky, juicy chicken recipe makes enough to cook once and eat twice. Serve it with a whole grain (like quinoa) and stir-fried veggies for dinner, then add the leftover chicken to a salad for lunch.

Use-up Comfy Chicken Paprika Leftover Soup instructions

  1. Heat the oil in a large saucepan or stockpot and gently fry the leek and onion for 3 minutes, stirring only to avoid sticking..
  2. Add the garlic and continue frying for another 2 minutes, stirring occasionally..
  3. 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..
  4. Season to taste (you may not need any salt) and whizz to a smooth consistency..
  5. Serve piping hot with granary bread or crusty roll..

Make a batch of peanut dressing. Meanwhile, heat the broth in a Dutch oven or stock pot over medium-high heat. Saute the sliced mushrooms in butter, then add them to the soup base. Dice and caramelize the onion in a fry pan. A leftover chicken, a couple of carrots and potatoes, some green beans, and an onion are all you need.