Everyone needs a recipe that allows them to use leftovers. At some time or another, we have all had leftover chicken on hand. Perhaps we made more than needed, someone didn’t show up to dinner or the grocery store had delicious rotisserie chickens on sale. Whatever the reason, this recipe is an excellent way to put it to good use. This hearty soup is beyond tasty and easy to make.
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium potato, peeled and cubed
- 1 garlic clove, minced
- 5 cups leftover chicken, cubed
- 4 1/2 cups chicken or vegetable broth plus extra for thinning
- 2 cups water
- 1 1/2 cups sliced celery
- 1 cup diced onion
- 3/4 cup quinoa, rinsed and drained
- 3/4 cup whole milk
- 1 teaspoon dried thyme
- Handful chopped fresh parsley
- Olive oil
- Black pepper
Directions step by step
- Heat 2 tablespoons of oil in a large pot over medium-high heat.
- Add the bell peppers, celery, and onion. Sprinkle with salt and black pepper.
- Sauté while stirring occasionally for 3-5 minutes or until the onions soften.
- Toss in the garlic, along with the chicken, dried thyme and half of the parsley.
- Cook for 2 additional minutes before pouring in the broth and water.
- Season with salt and black pepper.
- Bring to a boil.
- Add the quinoa to the boiling liquid.
- Reduce to a simmer and add the potatoes.
- Cook for 20 minutes while stirring occasionally.
- Remove from the heat and slowly pour in the milk.
- Return to medium-low heat. Cook for 3-5 more minutes.
- Add more broth to achieve the desired consistency. Season to taste with salt and black pepper.
- Ladle the soup into bowls.
- Garnish with the remaining parsley and serve.