HARVEST SOUP

 
 

By Mary Parks | 45 minutes

Use up your leftover meat and veggies to whip up a rich, belly-warming soup.

Feel free to use leftover pork, poultry, beef, or any meat that can be shredded. For this recipe, I used leftover grilled chicken and green crab broth to make a rich soup. I love using green crab stock in place of chicken stock. The green crab broth gives the soup a richness without imparting a “crabby” flavor. That being said any stock will work for this recipe. You can whip up your own homemade chicken stock with leftover bones and fat, make a veggie stock with scraps, or use a bouillon cube. If you don’t have lemons or limes on hand, swap the juice with distilled vinegar or even lemonade (just adjust the amount of water). 

This soup is all about eating your leftovers. Don’t feel like you have to use carrots, peas and potatoes, you can get creative with whatever you have on hand! This recipe is perfect for frozen or canned veggies and you can even use leftover cooked veggies. 


INGREDIENTS

  • oil 

  • 2 cups of leftover chicken or turkey, shredded 

  • 4 carrots, sliced

  • 2 large potatoes, diced 

  • 1 onion, diced

  • 2 garlic cloves, smashed

  • chili flakes to taste

  • smoked paprika to taste

  • garlic powder to taste

  • marjoram to taste

  • cracked black pepper to taste

  • salt to taste

  • 2 cups of green crab broth

  • 2 cups of water 

  • Juice and zest one lemon or lime

  • 2 Tbsp of sugar

  • 1 cup of frozen peas



DIRECTIONS

  1. Place diced potatoes into a bowl of cold water and rinse to remove the starches. 

  2. Add oil into a pot on medium heat. We used regular olive oil but feel free to use butter or a neutral oil like canola or vegetable. Don’t use extra virgin olive oil which will burn. 

  3. Add onions to the oil then add spices, potatoes, and carrots after 2 minutes. 

  4. Sautee the vegetables for roughly 5 minutes or until the outsides of the vegetables are slightly caramelized but not soft. 

  5. Add shredded poultry then deglaze the pan with broth, water, sugar, and a big pinch of salt. 

  6. Add peas, lemon/ lime juice, and zest after 5 minutes. 

  7. Cook for 10 more minutes until the potatoes and carrots are soft. 

  8. Sprinkle with fresh herbs, freshly cracked black pepper, parmesan cheese, or whatever feels right. 

IMG_7914.JPG