Simple Way to Prepare Ultimate Use-up Comfy Chicken Paprika Leftover Soup
by Dale Moore
Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, use-up comfy chicken paprika leftover soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Use-up Comfy Chicken Paprika Leftover Soup is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Use-up Comfy Chicken Paprika Leftover Soup is something that I’ve loved my entire life.
To get started with this particular recipe, we must 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:
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!
Make ready 1 tbsp vegetable oil (cold-pressed recommended)
Prepare 1 leek, sliced
Make ready 1 onion, chopped
Take 1 clove garlic, chopped
Prepare 1 potato, unpeeled but diced
Get 2 carrots, unpeeled but diced
Prepare 1 litre chicken stock (I used Knorr Stock Pots)
Prepare 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.
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