How to make a Delicious Soup with Leftover Meat
Left Over Soup
As a child, my parents had to make large meals. We were a family of six, and the oldest two ate endlessly, not to mention that my step dad and his kids were well over six foot, meaning they consumed a decent amount of food on a normal basis. The day after grilling chicken on the grill, my mom used to promise us what she used to call, "Garbage Soup". While the name held no appeal, it was a play on the recipe, as the meat was always left over from dinner the night before, veggies from that very same dinner often made it into the soup, hence the name, garbage soup. There were never any complaints on these days, Mom was always cooking up something mouthwatering in the kitchen, and there were times where we made full requests for this specific dinner!
This rich creamy soup is to die for. Whether you use leftover grilled meat as your base for the soup, or you use a whole fresh chicken or pork loin, the smells coming from your kitchen will bring people drooling to find out what you're making. One of the easiest recipes to follow, most of these ingredients just get dumped into the pot and forgotten about until its ready! While I don't measure when making this recipe, the measurements I provided are close to the amount that I dump in the pot. However, every batch is just a little bit different!
- 4 cups Leftover Chicken or Pork, best from the grill or oven
- 14.5 ounces can mixed veggies, I personally use corn, green beans and carrots
- 2 chicken bouillon cubes
- 8 oz cream cheese
- large handful spinach
- 5 large potatoes, diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 cup chopped onion
- 3 bay leaves
- 1 tablespoon marjoram
- Fill a large stock pot halfway full of water. Add all seasonings, bouillon, meat, and the potatoes. Bring to a boil. (If you choose to use a full fresh chicken instead of leftovers, boil until chicken is completely cooked through, remove the bone, and THEN place your potatoes in the water to cook.
- Once the meat has been completely warmed, and the potatoes are tender, stir in mixed vegetables and cream cheese. Reduce heat to medium low.
- After the cream cheese has completely melted, add spinach and turn off heat. Allow to cool. Soup is ready to serve when spinach has slightly wilted.
- Serves well with toasted french bread slices!