Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, use-up comfy chicken paprika leftover soup. One of my favorites. 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 favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Use-up Comfy Chicken Paprika Leftover Soup is something that I have loved my entire life.

Increase heat to high and bring to a boil. Add the sour cream and stir to dissolve. Combine the leeks, butternut squash, celery, onion, thyme, oregano and bay leaves in a large stockpot. Add the chicken and season with a pinch each of salt and pepper.

To begin 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 can achieve that.

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. Make ready 1 tbsp vegetable oil (cold-pressed recommended)
3. Make ready 1 leek, sliced
4. Prepare 1 onion, chopped
5. Take 1 clove garlic, chopped
6. Prepare 1 potato, unpeeled but diced
7. Prepare 2 carrots, unpeeled but diced
8. Make ready 1 litre chicken stock (I used Knorr Stock Pots)
9. Prepare Salt
10. Get Ground black pepper

Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Ramp up the flavour profile with garlic, coriander, lime, cumin and chilli, and crumble over creamy feta to finish. Meanwhile, heat the broth in a Dutch oven or stock pot over medium-high heat. Saute the sliced mushrooms in butter, then add them to the soup base.

Steps 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.

Meanwhile, heat the broth in a Dutch oven or stock pot over medium-high heat. Saute the sliced mushrooms in butter, then add them to the soup base. Simply brown the bones from the leftover roasted chicken carcass to give the stock a complex flavor, add some vegetables and water, simmer, then strain the stock. Finally, just bring it back up to a simmer, add raw vegetables, and finish the soup with any leftover chicken meat and cooked egg noodles. See recipes for Paprika Stew, Cheesy Paprika Baked Eggs too. "I'm making some chicken soup with the leftovers from our roast yesterday," she explained.

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