Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, use-up comfy chicken paprika leftover soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Use-up Comfy Chicken Paprika Leftover Soup instructions. Stir in the potato and carrots. You can easily bake a few chicken breasts to use instead but having that roasted dark/light meat combo really adds a whole new depth of flavor. Instructions In a large pot melt butter over medium heat and stir in paprika, onion and red peppers.
Use-up Comfy Chicken Paprika Leftover Soup is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Use-up Comfy Chicken Paprika Leftover Soup is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook use-up comfy chicken paprika leftover soup using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Use-up Comfy Chicken Paprika Leftover Soup:
- Make ready 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!
- Make ready 1 tbsp vegetable oil (cold-pressed recommended)
- Get 1 leek, sliced
- Take 1 onion, chopped
- Get 1 clove garlic, chopped
- Take 1 potato, unpeeled but diced
- Prepare 2 carrots, unpeeled but diced
- Take 1 litre chicken stock (I used Knorr Stock Pots)
- Prepare Salt
- Prepare Ground black pepper
It does add creaminess to the soup, which helps to cut through the acidity of the tomatoes. The little amount of sugar that is added does the same thing. If you find that the broth is still to acidic, add a bit more sugar. This soup is a great way to use leftover cooked chicken; you will need to increase the spices in the broth.
Steps 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.
If you find that the broth is still to acidic, add a bit more sugar. This soup is a great way to use leftover cooked chicken; you will need to increase the spices in the broth. Whisk in the stock and cook until soup thickens. Add the chicken and spaetzle (recipe below) and salt and pepper. Use a ladle to set aside a small amount of soup.
So that’s going to wrap this up for this special food use-up comfy chicken paprika leftover soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
