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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I love soup from scratch, but every now and then, I take the easy way out. This is one of the recipes I use for leftover meat. I usually use chicken, but it will work with any type of meat. Ingredients:
2 cups cooked meat, chopped |
1 tablespoon oil |
1 medium onion, chopped |
1 tablespoon chicken bouillon granule |
3 cups water |
1 (15 ounce) can crushed tomatoes |
1 (4 ounce) can mushroom stems and pieces |
1 bay leaf |
1/2 teaspoon dried oregano, crushed |
1/2 teaspoon garlic powder |
salt and pepper |
1/2 cup chopped carrot |
1 cup cooked rice |
4 teaspoons cornstarch (optional) |
2 tablespoons water (optional) |
Directions:
1. Put oil in large stockpot.
2. Add chopped onion and saute for 3-4 minutes.
3. Add chopped cooked chicken.
4. Add the next 7 ingredients and cook on medium for 20 minutes.
5. Add chopped carrots and continue cooking for 15 minutes.
6. Add rice and heat through.
7. If you prefer a thicker type soup, combine the optional ingredients to form a paste and add to soup mixture.
8. Bring back to a slow boil.
9. Remove bay leaf.
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