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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. You can cook use-up comfy chicken paprika leftover soup using 10 ingredients and 5 steps. Here is how you achieve it.
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!
- Provide 1 tbsp vegetable oil (cold-pressed recommended)
- Use 1 leek, sliced
- Prepare 1 onion, chopped
- Use 1 clove garlic, chopped
- Use 1 potato, unpeeled but diced
- Prepare 2 carrots, unpeeled but diced
- Get 1 litre chicken stock (I used Knorr Stock Pots)
- Get Salt
- Get 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.
Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. 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. Make a batch of peanut dressing.
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