18 leftover curry soup Recipes

instant brown rice, chopped onion, stalk celery, sliced thin, fresh mushrooms , coursely chopped, chopped broccoli (fresh or frozen ), chopped roasted almonds, curry , according to taste, white pepper, cream of celery soup, cream of mushroom soup (i use low sodium, low fat ), water or 1 3/4 cups broth, chopped leftover turkey, buttered bread crumbs, fresh grated parmesan cheese, sliced almonds

leftover lamb bone , of a leg of lamb, leftover lamb , cut into 1/2 inch pieces, celery ribs, leaf part , cut into 1/2 inch slices, carrot, peeled and cut into 1/2 inch pieces, onion, sliced, peppercorns, salt, curry powder, beef bouillon cube, all purpose greek seasoning (or other seasoning mix )

elbow macaroni, cooked chicken breasts, broccoli floret, cream of chicken soup, milk, american cheese, pepper, curry powder

onion, chopped, carrots, chopped, apple, peeled, cored & chopped, dripping, flour, curry powder, beef stock, tomatoes, chopped, salt and pepper, leftover cooked beef, minced, cooked rice

boneless skinless chicken breasts, cooked and broken into thin strips (or leftover turkey), cream of chicken soup, mayonnaise, lemon juice, curry powder, to taste (we like a mix of mild and madras curry), frozen broccoli florets , cooked al dente, torn breadcrumbs, melted butter, shredded cheddar cheese (or more !), freshly cooked rice, to serve

frozen broccoli spears, sliced cooked chicken (i use leftover rotisserie chicken), cream of mushroom soup, mayonnaise, lemon juice, curry powder, shredded sharp cheddar cheese, dry breadcrumbs, butter, melted

water, uncooked white rice, leftover roast pork, cubed, condensed cream of celery soup, mayonnaise, ground black pepper, curry powder, frozen broccoli, thawed

left-over vegetable curry, cooked rice, sweet potato, cubed, mushrooms, sliced, sweet pepper, diced, vegetable broth, oil

olive oil, curry powder, leek, chopped, chicken or 4 cups vegetable stock, boneless chicken thighs (or leftover chicken), boneless chicken thighs (or leftover chicken), red lentil, waxy potato, peeled and diced, sweet potato, peeled and diced, turnip, diced, parsnip , sliced on the diagonal, carrot , sliced on the diagonal, coconut milk, chopped cilantro (optional), salt, cayenne pepper (optional)

did you know that if you want to add vegetables to the soup you are making, they will taste so much better if you saute them first in a little butter. even though it s a little bit more work, it s worth the extra effort., what happens when you boil the soup too long the soup ends up losing its color ., i burned my soup once. have you ever done that here s a great tip to fix that. take the liquid part of your soup and pour it into a new, clean pan. then, add these ingredients: mustard, curry powder, chutney, or your 1 other of your favorite flavors. quantities are always to taste and you ll be amazed at how this tip really works, my all time favorite soup tips. every made soup that was too salty tasting all you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat, need your soup to be thicker - just sprinkle a little bit of instant mashed potato and stir in to thicken the soup. carefully continue adding the instant potatoes until you get the consistency that makes you happy., in a hurry and need to use canned broth instead of homemade give it a little extra flavor by taking your leftover chicken or meat bones and simmering it in the broth. simmer for about 15 minutes. then, strain the liquid and use the newly-flavored broth for your soup. this is a fantastic way to spice up the tinny flavor of canned broth and make it taste like its homemade., guess what a great resource a grocery store is for ready -to-use ingredients! simply make a visit to the salad bar (most large grocery chains have them now,) and gather up some of the pre-cut vegetables, cooked shrimp, and chicken or meat. how easy is that, if you have any leftovers of the pasta you cooked the night before , or even meat and vegetables - use them for instant nutritious substance for your soup. if your left over vegetables have already been cooked, simply puree them and use it as a thickener. deeeelish

veg oil, onion,chopped fine, sweet potato,peeled and cut into 1/2 chunks, garlic cloves ,minced, curry powder, ground cumin, chicken broth, diced tomatoes with green chilies, grain rice, creamy peanut butter, leftover turkey meat ,cut into bite-sized pieces, lime juice, salt and pepper

leftover ham bone, recommended (optional), chicken broth, water (use empty broth can), onion, halved quartered, baby carrots, curry, honey, salt, pepper, paprika, diced ham , honey glazed if possible, new potatoes, chopped, cream of mushroom soup

cream of mushroom soup or 1 (10 oz) can cream of chicken soup, onion, chopped, mushroom, sliced, curry powder (or to taste), shrimp (great way to use leftovers) or 1 cup chicken (great way to use leftovers) or 1 cup tuna (great way to use leftovers), cooked rice

leftover cooked chicken breasts, pasta, curry powder, mayonnaise, tomato soup, salt, pepper, milk

frozen broccoli (or leftover cooked broccoli), cooked chicken or 2 cups cooked turkey, diced, sliced, shredded, cheddar cheese or 1 cup american cheese, evaporated milk or 1 1/2 cups half-and-half, cream of mushroom soup, lemon juice, curry powder (or more to taste), parmesan cheese, paprika

sweetcorn, drained, leftover chicken meat (or buy a couple of portions or small frozen bird specially, and roast), breadcrumbs, butter (or lighter substitute), campbells condensed chicken soup, mayonnaise, lemon juice, mild curry powder , to taste