You’re welcome for this pretty much fail-proof, super quick soup base. Simultaneously satisfy your cold-weather craving for soup AND use up all the leftovers in the fridge (to both make room for Thanksgiving and then manage the aftermath)! Seriously, in two years I’m yet to meet a leftover that didn’t taste yummy in this broth. So without further ado….
Serves 6, Prep 20 min., Cook 20 min.
4 cups chicken broth (one of those handy boxes that stores well on the shelf)
1 can (13-15 oz.) coconut milk
½ tsp. curry powder
¼ tsp. chili powder
¼ tsp. cinnamon
¼ tsp. ginger
¼ tsp. paprika
¼ tsp. salt
3 cups (approx.) chopped vegetables
Up to 2 lbs. pre-cooked meat, optional
more salt & pepper to taste
Throw it all in a large pot, mix together, and simmer on med-high for 20 minutes. Serve with a hot artisan bread!
SUGGESTED ADDITIONS TO YOUR BASE
To make it more Asian-y:
- ¼ cup lime juice
- lime cut into wedges
Vegetables, chopped/diced/shredded (approx. 3 cups total):
- anything that comes in those frozen food section bags (especially if you’re in a hurry)
- celery (since you only used one stalk for that other recipe and the rest is just dying a slow death in your veggie drawer)
- leftover potatoes in any form (boiled pesto potatoes were amaaaaazing)
- frozen breakfast potatoes
- leftover grilled asparagus (that you saved but know no one will eat)
- broccoli (that isn’t quite bad, but just a little too brittle to bring yourself to steam it)
Meat, cubed/shredded (up to 2 lbs.):
- whole roasted chicken
- any leftover cooked chicken (my husband’s smoked chicken wins)
- pre-seasoned grilled pork chops (we find the more spices thrown in the better)
- leftover breakfast bacon
- leftover ground beef or steak
- leftover shrimp
- leftover cooked rice
- cooked beans
Parent of toddlers pro tip: keep frozen peas on hand to cool off hot soup and sneak in more veggies.
Enjoy! And happy Thanksgiving!
P.S. For quick tips on teaching children GRATITUDE this holiday season check out this post from Waters+Bennett.
(Adapted from PaleoLeap)