You guys, I’m going to let you in on a little secret…
I just threw this soup together tonight using leftover chicken and rice. I made it up as I went along but my kids all loved it so much, I thought I better try and remember what I did so I could replicate it in the future!
I used leftover chicken and rice from last night
It’s not that it had been sitting in the fridge that long, but it was starting to dry out, so I thought using it in a soup was the perfect solution. I wanted to create a Thai flavor using only what I had on hand. Hence the VERY basic ingredients in this soup!
- 7 Cups Water *Rough estimate (sorry!)
- 1/2 Cup Peanut Butter *You could also substitute powdered
- 2 Cups Cooked Chicken (shredded or sliced thin) *I used leftover chicken breasts from the night before!
- 1 1/2 Cups Cooked Rice *Whatever kind you prefer. I used long grain white rice that was also leftover from the night before!
- 1 Can Coconut Milk
- 1 Can Bean Sprouts
- 1 Cup Shredded or thinly sliced carrots
- 4 Tbps Curry Powder *I actually think I used a lot more!
- 1 Pinch Salt and Pepper
Bring water to a boil.
Add carrots and simmer until tender.
Add peanut butter and stir until dissolved.
Add coconut milk and stir until well blended.
- Add chicken, rice, bean sprouts and spices. Stir well.
If soup seems too thick, add a little more water.
This is a great soup to use up leftover chicken! It could be made with or without rice. I love the flavor of peanut curry sauce and this one is created using super simple ingredients!