I considered calling this “Seriously Good Soup.” This Mojo chicken soup is full of flavor. It’s like nothing I’ve had before. The chicken is savory, the peas are sweet, the lime is zingy and the cumin is, well, cumin-y.
Making soup from leftovers is easy, frugal and incredibly good for you.
After you eat your Mojo chicken, place the leftover veggies in the refridgerator. Then place your chicken back in the crockpot with any leftover juices.
Fill the crockpot with water. Turn the crockpot on low and leave it there 24 hours or until you are ready to make your soup.
Let the chicken and stock cool. Strain the stock and pick out all the chicken pieces. For more information about making chicken stock in your crockpot, please read How to Make Chicken Stock and Why You Should.
The following recipe is more of a starting point than a recipe. It’s best to use what you have on hand. The last time I made this, I only had 3 cups of leftover veggies, so I added a cup of frozen green beans. I also used leftover quinoa instead of the rice. Be creative!
Mojo Chicken Soup
If you don’t have any leftover vegetables, you can toss in raw veggies and cook your soup longer.
- 4 cups leftover Potatoes, Onions and Green Beans from Mojo Chicken dinner
- 8 cups Chicken Stock made from Mojo Chicken carcass (see instructions above)
- 2-4 cups leftover Mojo Chicken, chopped or shredded
- 1 (12oz) bag Peas, frozen
- 1/2 tsp Lime Juice
- 2 tsp Cumin
- Salt and Pepper to taste
- 2 cups cooked rice (optional)
- Add all ingredients to a large pot. Adjust the spices to your linking. If you like your soup to be thicker, add more stuff (chicken, veggies, rice, etc.).
- Bring to a boil.
- Reduce heat and simmer 15 minutes. Enjoy!
You may also enjoy:
- Asian Chicken Noodle Soup
- Coconut, Curry, Chicken and Rice Soup
- Super Simple Potato Soup
- How to Make Chicken Stock and Why You Should