Sunday, February 5, 2017

Sunday's Leftover Chicken and Vegetable Soup

I find on Sunday you either have a big family dinner, like I did growing up. Every Sunday we ate at my grandparents house for a big dinner that always had my favorite, creamed spinach. Or you go through your refrigerator and discover you have leftovers and wonder what you can do with them.  Right?  This Sunday's Leftover Chicken and Vegetable Soup has the leftover chicken from my Baked Garlic and Butter Chicken and some vegetables that needed to be eaten soon. So why not find a recipe with a good broth base and spices like coriander to make a hearty soup that would have everyone saying "Yum Yum!"


1 1/2 lbs of boneless chicken breasts, cut into chunks
6 cups of vegetables, chopped (I used onions, tomatoes, potatoes, yellow carrots and a red bell pepper) The picture shows they used onion, green beans, carrots, broccoli, tomatoes and red bell pepper, so its whatever you have on hand.
1 3/4 cups of Coconut Milk
1 cup crushed tomatoes or tomato sauce.  I used a can of diced tomatoes.
1 Tablespoon cumin
2 teaspoons ground coriander I ground my whole coriander
2 teaspoons ground ginger
2 teaspoons garlic powder
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1 cup water
Salt, to taste


1,  Cut the chicken and veges into med size chunks and put them into a crock pot.
2,  Stir in the coconut milk and tomatoes.
3,  Add the spices and cup of water then stir to combine ingredients
4. Cook on low 5-6 hours.

If you want it more like curry than soup to top rice or noodles, omit the cup of water.

PS If you are using uncooked potatoes your cooking time will be longer. I recommend to precook them at least half way or until they just start becoming soft. Since I used diced tomatoes instead of crushed or tomato sauce, I added 1/2 can of sauce later on. I'm not particularly fond of cinnamon, next time I'll omit it.

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