Once you have an abundance of leftover chicken in your refrigerator, you might ponder how to transform it. Rather than simply reheating it, why not craft a nourishing, delectable, and wholesome soup? Your body deserves a respite to ready itself for the upcoming week. Throughout the week, there may be some challenges in portioning, resulting in an accumulation of leftovers in the fridge. This recipe will allow you to assess the leftover chicken and determine if it’s deserving of being dubbed “Chicken Soup for the Soul.”
Prep time – 30 mins
Cook time – 10 mins
Servings – 3
Ingredients :
Chicken Stock – 750 ml
Refined flour – 30 gm
Butter – 30 gm
Milk – 300 ml
Salt – to taste
For Seasoning :
Mix Herbs ( optional )
Additional :
Diced Carrots ( boiled)
Sweet Corn
Instructions :
1 ) First, let’s get on to making a basic Chicken stock – use whatever leftover chicken you have, add it to a litre of water, and leave it to simmer on a low flame for approximately 30 minutes.
You can utilize the whole stock of chicken, as any balance can be stored for later use in curries, sauces, etc. For this recipe, you need 750 ml of Chicken stock.
2 ) Once the stock is ready, heat butter in a nonstick pan. Add cornflour and milk & make a
basic White sauce.
3 ) Add the Chicken stock and bring it to a nice boil stirring constantly. Add the mixed herb
seasoning and any additional veggies such as diced carrots etc. Add Salt and taste for seasoning.
Remove from flame and serve piping hot garnished with boiled chicken and cheese or pepper
etc. I have added some ready-made Croutons as well. Basically whatever you can think of. It’s best enjoyed with a slice of Garlic bread aside.
So simple, isn’t it? You don’t need any lengthy process of mashing or sieving the chicken. Once
you drain the stock, the chicken pieces shall fall apart. Just shred them and use them as a filler
garnish. This way, you get a nutritious, wholesome meal from a single bowl. What’s more, it’s a no-fuss super easy recipe.
Notes – You can use any leftover chicken such as Chicken curry, roast etc. In case, it’s curry
chicken, simply wash it under running water and put the pieces to use.
Always make stock in small batches to utilize it fast.
