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Use-up Comfy Chicken Paprika Leftover Soup
Use-up Comfy Chicken Paprika Leftover Soup

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Certain foods made from whole grains are fantastic for a easy snack. A slice of whole wheat toast, for example is a great snack in the morning. When you have to have a fast snack food on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than refined grains present in white bread.

A large variety of easy health snacks is easily obtainable. Being healthier doesnt really need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to use-up comfy chicken paprika leftover soup recipe. To make 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 prepare Use-up Comfy Chicken Paprika Leftover Soup:
  1. Get 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. Get vegetable oil (cold-pressed recommended)
  3. Use leek, sliced
  4. Use onion, chopped
  5. Provide garlic, chopped
  6. Provide potato, unpeeled but diced
  7. You need carrots, unpeeled but diced
  8. Take chicken stock (I used Knorr Stock Pots)
  9. Get Salt
  10. Provide Ground black pepper
Instructions to make Use-up Comfy Chicken Paprika Leftover Soup:
  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.

Ramp up the flavour profile with garlic, coriander, lime, cumin and chilli, and crumble over creamy feta to finish. 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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