The other night for dinner we had boneless skinless chicken thighs baked in oven over potatoes, celery, carrots and onions, also some frozen peas boiled then quick sauté in butter.
With the leftovers plus a 1/2 used onion, I made a soup using one of those dry soup pouches.
I diced the onion and in a large heated pot with some butter I sautéd them first, since everything else is already cooked.
After 1-2 minutes I added in the chicken I diced up and all the other leftovers. Stir around and get it heated through, just a few minutes.
Then I added in 5 cups water brought it to a boil then added in the dry soup mix and let it simmer for 5 minutes.
The soup mix says 4 cups of water but my leftovers were already seasoned as well, plus with the additional amount of ingredients I just felt like I wanted to add more liquid.
by Green-Bus9960
2 Comments
Awesome reusing leftovers. Leftovers are so important in food budgets because any excess from a meal needs to get reused to reduce food-money leaking out.
I keep a Ziploc in my freezer for saving small odds and ends of things, to be used later in soups or stews. Another Ziploc for storing peels and the cut off ends of veggies, for when I want to make stock. Everything, *except* fats are fair game. I store them separately, for browning veggies, or other meats. This looks pretty tasty!