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We hope you got insight from reading it, now let’s go back to use-up comfy chicken paprika leftover soup recipe. To cook use-up comfy chicken paprika leftover soup you only need 10 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Use-up Comfy Chicken Paprika Leftover Soup:
- Take 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!
- You need 1 tbsp vegetable oil (cold-pressed recommended)
- Get 1 leek, sliced
- Provide 1 onion, chopped
- Prepare 1 clove garlic, chopped
- Provide 1 potato, unpeeled but diced
- You need 2 carrots, unpeeled but diced
- You need 1 litre chicken stock (I used Knorr Stock Pots)
- Take Salt
- Take 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.
Ready made pie crusts make this homestyle Chicken pot pie recipe super easy. In a large stock pot place chicken frame, bones, giblets etc. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Before you begin making the soup, chop, slice shred all the ingredients necessary for the soup. This is a twist on the classic pasta fagioli soup, using shredded chicken breast, red kidney beans, and Swiss chard.
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