Convenience Soup

This soup is made of left overs...pork roast, rice etc.  Every thing else came from the cupboard, thrown all together to make a nourishing pot of soup while not wasting any left over food.  This type of soup can be made with any type of left overs, just season to your liking and use your imagination!


     




I  added some additional celery, onion, carrot and green pepper and sautéed them for a few minutes.  Then I dumped in the roast and the rest of the left over rice and veggies.

 
Since I didn’t have any of my own canned garden tomatoes (we ate them all), I dumped in a can of San Marzano tomatoes which I crushed into small pieces.  I’ve never used San Marzano, but according to the cooking shows they are the best.  We’ll see, the jury is still out on that one. Then I added the chicken broth, about 2 quarts.

 


I threw in some of this Montreal Steak seasoning…I like it, it’s got a bit of everything in it.  Plus I added butter beans because they have been sitting in my cupboard for a long time and I’m sick of looking at them.  I also put a couple of drops of Red Hot sauce in just to be wild.  
The house smells soupy good.  Two cheers for convenience!!

Chicken Paprikash

CHICKEN PAPRIKASH:

Dumplings-



dumplings in salted boiling water



(this is the most work!)

3 eggs beaten

3 cups flour

1 Tbs. salt

1/2 cup water

Mix all ingredients together and beat with a spoon (I use my hands). Drop batter by teaspoonful into boiling salted water. Cook about 10 minutes; drain; rinse with cold water. Add to finished paprikash.

Chicken

1 onion chopped

4 Tbs. oil

1 Tbs. Paprika ( I use much more, maybe 6 Tbs - or more.)

1/4 tsp black pepper

1 Tbs. salt

1 chicken disjointed (I only use the breast)

1/2 lg. can of chicken broth (add more if desired)

1 pint sour cream ( or more to taste)

Brown onion in shortening, add seasonings and chicken; brown 10 minutes. Add broth; cover a let simmer slowly till tender, the longer the better. Remove chicken; add sour cream to dripping in pan and mix well with whisk. Add dumplings and chicken.

My version is to de-bone the chicken before combining with dumplings. I also add a little garlic. The gravy should be on the thicker side and to achieve this, I usually keep adding sour cream till it gets to the consistency I like. I also keep adding paprika till it gets to be the color of a sunset. I'm sorry, but that's the only description I can think of for the color! This is a recipe that you can tweak to your taste, and really can't hurt it. It's should be like a stew, you just keep adding what you like. If you try it, I hope you enjoy!