Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, use-up comfy chicken paprika leftover soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look 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 in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Use-up Comfy Chicken Paprika Leftover Soup is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have use-up comfy chicken paprika leftover soup using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Use-up Comfy Chicken Paprika Leftover Soup:
- Get 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!
- Take 1 tbsp vegetable oil (cold-pressed recommended)
- Get 1 leek, sliced
- Get 1 onion, chopped
- Get 1 clove garlic, chopped
- Make ready 1 potato, unpeeled but diced
- Make ready 2 carrots, unpeeled but diced
- Take 1 litre chicken stock (I used Knorr Stock Pots)
- Take 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.
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.
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 it up with this special food use-up comfy chicken paprika leftover soup recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
