Name: Leftover Soup
Ingredients:
Instructions:
Comments: 12/04/2011. I used leftover Egyptian Baked Fish. I liked the flavor.
12/29/2011. I used leftover fish fillets With sherry-mushroom sauce and the
red potatoes I had served with them. Good again.
5/1/2012 - I did not measure the noodles carefully, just poured a bunch into the
pot. They soaked up all the liquid!
6/10/2012 - I included several brocoli florets with the carrots and
and six shrimp to the leftover fish.
2/25/2013 - Only had about one cup of leftovers, so added second carrot, half cup of
frozen green peas and 6.5 oz can of minced clams. Solids to liquid ratio was high.
11/23/2014 - Sautéd 1/2 a small onion and sliced mushrooms with the carrots.
I served it with cornbread made with almond milk, which turned out OK.
3/15/2015 - I used leftover Fish in Vegetable Sauce, and added some onion,
sliced mushrooms, and microwaved broccoli in addition to the carrot.
1/17/2016 - I followed the recipe, but it seems there was less liquid
than I remembered from the past.
5/4/2016 - I included sliced mushrooms with the carrots and added a teaspoon of
black pepper.
3/23/2017 - I used the basic recipe, except I added 4 cups of chicken
broth/bouillon. We had nearly 4 full servings.
12/6/2017 - I used 1/2 lb of swordfish steak, 1/2 small onion, 4 cups
of chicken bouillon, and a 12 oz bag of frozen vegetables in modification to
the standard recipe.
2/11/2018 - With 4 cups of bouillon, 4 eggs,
1 1/2 cups of egg noodles, and 1 teaspoon of black pepper,
we had 4 to 5 servings.
2/28/2018 - No fish. Converted this into leftover chicken soup. I used about one cooked chicken
breast, 3 medium red potatoes, a 15 oz can of mixed greens, 9 to 10 oz of
green beans, 4 cups of chicken broth, 2 cups of bouillon, and 1 1/2 cups
of noodles. We got about 8 servings.
8/2/2018 - Substituted elbow macaroni for the egg noodles we were missing. Four cups
of bouillon and the rest resulted in a little more than we could eat in one
sitting.
10/25/2018 - Added 2 cloves of garlic and about 1/2 cup of fresh
cilantro to the carrots. It did not appreciably change the flavor.
I also used 32 oz (4 cups) of low-sodium chicken broth.
We had four servings.
1/30/2019 - I used 1 teaspoon of black pepper. Maybe it was a little
too much. I used 32-oz of vegetable broth. We did not have any leftover
vegetables so I microwaved 5 small red potatoes and half a bag of frozen
corn. We had four servings and maybe half a cup leftover.
I'm updating the recipe to include onions, garlic, and pepper.
3/9/2019 - No fish. Gail left some cooked veggie sausage plus baked potatoes.
3/26/2019 - I forgot to add the spices. Not so good!
10/27/2019 - No fish. I substituted a teaspoon of garlic powder for the two cloves.
I used two cups of egg noodles instead of one. For meat, I used 1 1/2 pork chops.
It gave us about 5 servings.
2/25/2020 - There weren’t any egg noodles in our cabinet! I sautéd
two small red potatoes, diced , with the carrots and onion. I only used 3 cups of bouillon,
and used one can of mixed vegetables, drained, with the leftover salmon and rice.
10/18/2020 - I made approximately 1/2 the recipe, using 2 cups of broth
and 1 egg. I used leftover Shrimp Kaobo-it, roasted cauliflower, and
couscous. I omitted the black pepper because the cauliflower and shrimp were very
spicy.
4/4/2022 - No fish, I based this on 2 cups of unused pasty filling. I used 2 cups
of egg noodles and added 1 teaspoon of salt substitute. We finished it in one meal.
5/30/2022 - No fish again. This time leftovers from Tandoori Chicken and
Indian Spiced Peas with a can of cut asparagus. I used 3 cups of broth and
omitted the eggs. We ate it in one meal.
7/10/2022 - The base was 1 1/4 cup of leftover Grilled Shrimp Skewers with
Ginger and Turmeric, 3 cups of leftover Cauliflower with Tomatoes and Cumin, 3/4 cup
of frozen peas, and 2 cups of vegetable broth. I omitted the onion and eggs. We
ate it in one meal.
11/15/2022 - The leftovers were from Cod and Tomatoes Oreganata.
I used 4 cups of chicken bouillon, 1 1/2 cups of noodles, and topped it with
parsley.
I omitted the eggs.
7/17/2023 - I renamed this recipe “Leftover Soup”, from it's original name of “Leftover Fish Soup”, since I use it for meat leftovers as well as fish leftovers.
7/17/2023 - I used leftover Fruited Pork Chops and leftover Stir-Fried Cauliflower.
I only used 2 cups of broth and 3/4 cup of egg noodles.
8/14/2023 - To cut down on the amount, I used 2 1/2 cups of broth with
1 cup of egg noodles and leftover Fried Cabbage with Sausage.
I omitted the eggs. It was quite thick.
8/14/2023 - I used leftover Fish fillets with Sherry-Mushroom Sauce, Roasted
Red Potatoes, and Roasted Carrots.
10/30/2023 - I had leftover garlic-lime chicken, parmesan peas, and
boiled potatoes. I used 32-oz of vegetable broth.
4/8/2024 - Made with leftover pasty filling, 1 cup of diced carrots,
low-sodium vegetable broth, and a cup of frozen peas. I cooked the pasty filling,
carrots, and onion for about 8 minutes.
5/9/2024 - I made a half batch with leftover Spinach and Potato Curry (Palak Aloo).
11/2/2024 - I threw something together based on leftover sauce that Gail had made
for squash. The secret ingredient was a can of sliced beets.
12/17/2024 - This time I used the recipe to use up leftover Cauliflower with
Tomatoes and Cumin. I also used some frozen peas and tomato salsa. I only used
3 cups of liquid, and we were able to eat most of it in one sitting.
Source: In part, based on "Hearty Chicken Noodle Soup"