Is it just me, or is there something really unappetizing about leftover shredded chicken sitting in the fridge. After a couple days all I want to do is throw it away and go out for Indian food. But here's a better idea, and you can use any spare veggies you have laying around:
Mexican Chicken Soup
Ingredients
- leftover shredded chicken (1 lb)
- an onion (sliced)
- a couple celery stalks(chopped)
- a couple carrots(chopped)
- mushrooms (if you have them)
- chicken stock (a couple cups)
- white wine (a splash)
- tomatoes (fresh or canned)
- spices (i use ground cumin and some chile powder)
- fresh cilantro and cheddar for garnish
- Caramelize onions in a tablespoon of butter
- Add celery, carrots, mushrooms- cook until tender
- Deglaze with chicken stock
- Add wine, tomatoes, chicken
- Simmer 30-60 mins.
- Add salt and pepper to taste, Garnish with cheddar and cilantro
This sounds delish! I am pondering what to do with the many pounds of shredded green enchilada chicken in my fridge and this is perfect. I so wish that a) you delivered to oakland and b) i could afford the tasty paleo meals on your menu. :) Keep it up!
ReplyDeleteHi Alyssa,
ReplyDeleteThank you for checking out the blog! I will let you know if and when we start delivering to Oakland :)
Have a great day,
Kat