As it’s the New Year I’m assuming we are safe to eat chicken again? I know there might be lot of people with turkey left in there freezers and you might be wonder what to do with it. Well you could use it in this leftover curry soup.
Everyone I know ate far to much turkey during the festive season. I always like to wait a little while before pulling out the chicken dinners again. I think three two and a half weeks is long enough. Plus you can’t not want to eat this soup. It’s super tasty and nourishing. Well worth getting back on the old turkey/chicken horse again.
What do you do with your leftovers at Christmas? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
Ingredients
- Sharp knife
- Chopping board
- Teaspoon
- Tablespoon
- Stirring spoon
- Leftover chicken x 500g
- Parma ham or bacon x 4 slices
- Onion x 1
- Garlic x 1
- Butternut squash x 200g
- Carrots x 2
- Green beans x 2 handfuls
- Potatoes x 800g
- Chicken or vegetable stock x 800 mls
- Mild chili powder x 1 tsp
- Garam masala x 1 tsp
- Ground ginger x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Dried oregano x 1 tsp
- Bay leaves
- Salt and pepper to taste
- Coconut Cream or single cream x 2 – 4 tbsp (optional)
Method
- Slice the Parma ham or the bacon and put that into the slow cooker pot.
- Peel, slice and dice the onions and put this into the slow cooker pot.
- Crush the garlic under the blade of the knife.
- Remove the skin and slice.
- Peel the butternut squash using the vegetable peeler and remove any seeds with the spoon.
- Cut the squash into 1 inch pieces and put these ingredient into the pot.
- Peel the carrots and slice and dice them into 1 centimetre pieces.
- Put the diced carrots into the pot along with the green beans.
- Finally peel slice and dice the potatoes into 2 inch pieces.
- Put the potatoes into the pot as well.
- Pour over the chicken or vegetable stock.
- Sprinkle over the mild chili powder, garam masala, ground ginger, ground sweet cinnamon, dried oregano, bay leaves and salt and pepper to taste.
- Turn the slow cooker onto low for 5 – 6 hours and on high for 2 – 3 hours.
- Before the end of the cooking process lift the lid and check the seasoning to taste.
- Add more if necessary.
- Then put the chicken into the pot and stir until well mixed in.
- Put the lid back on and let the slow cooker finish cooking.
- Once the soup has cooked remove the lid and serve.
- Then enjoy.
Slow Cooker Leftover Chicken Curry Soup was a delicious soup. It was a great way to use up the last of a roast chicken or turkey. It was very easy to prepare and cook. Plus it gave the leftover meat so much flavour. As the chicken has already been cooked and frozen in our house I would be able to freeze it again. But if it hasn’t then you could make a big batch and freeze it for another occasion. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 