Just last Wednesday I posted about an easy chicken meal - Lemon Oregano Chicken. With leftovers I made a lovely soup. But I am getting ahead of myself here. This is a combo of leftovers from two very different meals that blended into a tasty soup.
The day before Doug grilled rib eye for dinner. There happened to be a bit of bacon and a carton of white button mushrooms in the fridge so while Doug was outside in heat, grilling, I fried up some bacon.
I never said it was heart healthy and I wouldn't recommend having it frequently .....but it was so delicious and perfect on those grilled steaks.
Back to the chicken - the Lemon Oregano Chicken leftovers consisted of two thighs and an abundance of the lemony juice. There was a tub of cooked white potatoes in the fridge too. Simply carve the chicken into pieces, tip the juices into a pan with the leftover potatoes and heat.
Once hot, I used my immersion blender to smooth some of the potatoes, then toss the chicken in along with the leftover bacon and mushrooms. I added a bit of broth to this to thin slightly but it was treat as a thicker soup. What does Rachel Ray call this consistency? I think she says Stoup.
This was definitely stoup.
Love, love, love leftovers and the resulting soups are never the same twice.
Sharing with Deb at Kahakai Kitchen for Souper Sunday.
(And yes, that's my blue lunch bowl at work)