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We hope you got benefit from reading it, now let’s go back to use-up comfy chicken paprika leftover soup recipe. You can cook use-up comfy chicken paprika leftover soup using 10 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Use-up Comfy Chicken Paprika Leftover Soup:
- You need 1 portion Comfy Chicken Paprika (see my Cookpad recipe), = 2 cooked chicken thighs and 250-350 ml of the sauce but a little more the merrier!
- Provide 1 tbsp vegetable oil (cold-pressed recommended)
- Prepare 1 leek, sliced
- Get 1 onion, chopped
- Provide 1 clove garlic, chopped
- You need 1 potato, unpeeled but diced
- Use 2 carrots, unpeeled but diced
- Get 1 litre chicken stock (I used Knorr Stock Pots)
- Use Salt
- Provide Ground black pepper
Instructions to make Use-up Comfy Chicken Paprika Leftover Soup:
- 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.
Make a batch of peanut dressing. Whole peppercorns and bay leaves give their distinctive flavors to this simple but delicious chicken soup recipe. Use up leftover chicken in this rustic soup with garlic yogurt. Use up leftover chicken in this fruity, spicy sarnie - swap mayonnaise for Greek yogurt in. Meanwhile, heat the broth in a Dutch oven or stock pot over medium-high heat.
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