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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, use-up comfy chicken paprika leftover soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Use-up Comfy Chicken Paprika Leftover Soup is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Use-up Comfy Chicken Paprika Leftover Soup is something that I’ve loved my entire life.

To get started with this 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 can achieve it.

The ingredients needed to make Use-up Comfy Chicken Paprika Leftover Soup:
  1. Prepare 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!
  2. Prepare 1 tbsp vegetable oil (cold-pressed recommended)
  3. Make ready 1 leek, sliced
  4. Make ready 1 onion, chopped
  5. Make ready 1 clove garlic, chopped
  6. Get 1 potato, unpeeled but diced
  7. Make ready 2 carrots, unpeeled but diced
  8. Get 1 litre chicken stock (I used Knorr Stock Pots)
  9. Prepare Salt
  10. Make ready 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.

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