A chicken leftover recipe for soup is pretty basic to find, but I love this one because it has a really thick base and has rice. Plus because it uses cooked rice you can use leftover rice if you have it.
Mushroom Chicken Leftover Recipe for Soup
2 c cooked chicken, chopped
1 Tbsp oil
1 medium onion, chopped
3 c water
1 Tbsp chicken bouillon granule
1 15 oz can crushed tomatoes
2 4 oz cans mushrooms stems and pieces
1 bay leaf
½ tsp dried oregano
½ tsp garlic powder
½ carrot, chopped
1 c cooked rice
4 tsp cornstarch (optional)
2 Tbsp water (optional)
This chicken leftover recipe can be done in a Dutch oven however I have always just done it in a stock pot.
First heat the oil over medium heat in the pan and then add the onion. Sauté for 3-4 minutes or until tender
Add the chicken and sauté until chicken is heated.
Add the water, chicken bouillon, tomatoes, mushrooms, bay leaf, oregano and garlic and cook over medium for 20 minutes.
Add the carrots and salt and pepper to taste then continue cooking for 15-20 minutes, until the carrots are tender.
Add the rice and cook until it is fully heated.
Normally at this point the soup is not thick enough for me, but if it is for you then you can skip the optional ingredients and the next few steps.
Combine the cornstarch and water to form a paste and add to the soup mix.
Bring to a slow boil and let cook for 3-5 minutes or until the soup has started to thicken. If the soup doesn’t seem to thicken then you can turn the heat down and it should thicken as it cools.
Remove the bay leaf and then serve.
This chicken leftover recipe is pretty easy to adjust and manipulate to your liking, so if you want to have some corn, peas or celery with it then just add it with the carrots. You could also do pasta if you prefer that over rice.
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