Tag Archives: broth

Leftovers reborn, hot & cold

Let’s say you roasted a chicken last night and now you have the leftover meat in your fridge. If you have a few cans of the right stuff on the shelf you can have a whole new meal with that leftover chicken. With mostly the same ingredients you have 2 choices, a salad or a soup. Both are easy and don’t require much more that opening a few cans and chopping a vegetable or two. 

Go ahead and toss in any other vegetables you have kicking around the produce drawer-both of these recipes are excellent with celery or carrots added. The salad could benefit from a few slivers of red onion, too.  

The rice can be cooked ahead of time and let cool.

salad

Salad

  • Leftover chicken chopped into bite-sized pieces
  • 1 15oz can corn
  • 1 15oz can Cannellini beans
  • 2-ish cups cooked rice
  • 4 large kale leaves, chopped (Swiss chard or spinach will also work)
  • salt & pepper
  • olive oil
  • balsamic vinegar
  • herbs fresh or dried like rosemary, basin or thyme

Measure out one cup of rice (dry) and cook according to directions. Rinse the corn and beans in a colander, drain to dry. When the rice is done let it cool in a large bowl. Add the corn, beans, chicken and kale to the bowl. Toss with olive oil, balsamic and any herbs you have. You can also use salad dressing from a bottle.  Add salt & pepper to taste.

If it feels a little bland, this is a really good place to add a little hot sauce like Sriracha.

soup

Soup

  • 4 cups chicken broth
  • ½ onion chopped
  • 1 tbsp olive oil
  • Leftover chicken copped into bite-sized pieces
  • 1 15oz can corn
  • 1 15oz can Cannellini beans
  • 1cup cooked rice
  • 4 large kale leaves, chopped (Swiss chard or spinach will also work)
  • salt & pepper
  • 1 tbsp herbs fresh or dried like rosemary, basin or thyme
  • Sriracha or another hot sauce of your

Rinse the corn and beans in a colander, drain to dry. Heat the olive oil in a soup pot over med-low heat. Cook for 5 minutes or until onion gets soft but does not burn. Add chicken broth, corn, beans, kale, rice, and leftover chicken. Add herbs, salt & pepper.

Bring to a boil then reduce to a simmer. Put a lid on the pot but leave it ajar and simmer for 30 minutes, stirring once or twice to ensure the rice is not sticking. Serve with a little Sriracha.

Advertisements

Chicken Noodle Soup

chickensoupBefore I even had a chance to think about getting a flu shot-WHAM! I got hit with cold season cooties and they took me down. I spent one day in a medicated haze under the covers but still had to pull myself up and function as a mom later in the day because I had no backup-no sick days exist for the mommy. Days like that make me wistful for another era when kids were more free-range; they got themselves to and from school with no parental escorts. As a kid I walked to kindergarten alone or with a neighbor and we played in the streets after school. I though of this with a heavy sign as I lined up to sign my son out of school while trying not to breathe too heavily on anyone lest my germs go flying.

 When you feel terrible and have no energy to cook (or stand), you need a simple food solution. So now I find myself continuing what appears to be a series of posts about food in a bowl. No cold-catching  blog-writer should forget to post their chicken soup recipe.

I am a firm believer that sick food should not be complicated so I used what I had on hand to make this staple of comfort. There was some leftover chicken from the night before which I threw into the pot along with some fresh dill that I happened to have (but other dried herbs will do just fine like oregano or thyme.) If you have other vegetables in your fridge that need to be used up this is a good place to throw them in, like celery or peppers. And speaking of peppers, if you are someone who likes spicy foods as a cold remedy, try adding some hot sauce to your bowl of soup right before you dig in. I like to keep Sriracha Sauce in my house to spice up meals as needed.

If you have to go gluten-free you can use brown rice pasta as a substitute for regular pasta.

  • 1 tbsp olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, pressed (or minced)
  • 4 cups chicken broth
  • 1 cup water
  • 2 carrots peeled and sliced into rounds
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tbsp dill (dried or fresh)
  • 1 cup uncooked curly pasta

Heat the olive oil in a soup pot over low heat, add the onion and saute for 3 minutes, add the garlic and saute for 7 more minutes or until onion is soft. Add broth, water, carrots and herbs. Bring to a boil then reduce the heat to low and let simmer for 30 minutes. Add the pasta and simmer for 15 minutes longer. Remove bay leaf before serving. Add hot sauce after serving as needed.