Help me stretch chicken

mardatha

I have 3 cooked chicken portions left over from dinner, & I want to make them feed the two of us again tomorrow. How can I best stretch them into a meal ? :rolleyes:

Bitsy_Beans

What are you having them with? Can you chop the into 2 portions of one and a half breasts and then chop a single portion up? That way you can mix the chopped breasts with the veg or whatever you are having without it looking too obvious you don't have whole one each.

Stephen_Leak

This turns 1 chicken breast into 2 x 250ml bowls of soup.

CHICKEN & SWEET CORN SOUP

Serves 2

INGREDIENTS

200g (½ a 400g tin) of creamed sweet corn
1 chicken breast (either fresh or leftover from a roasted chicken)
1 tablespoon of oil (if you are using a fresh chicken breast)
1 chicken stock cube
500ml of water
1 egg
Ground pepper to taste

METHOD

Open the tin of sweet corn. Put half thesweet corn into a saucepan and save the other half.

If you are using a fresh chicken breast, cut it into very thin strips. Put the oil into a frying pan on a medium heat. Fry the chicken for about 5 minutes until it is cooked thoroughly. Stir frequently to stop it sticking.

If you are using a leftover roasted chicken breast, tear it into very thin strips.

Add the chicken, stock cube and water to the saucepan on a medium heat. Mix thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook, stirring as the mixture boils, for about 10 to 15 minutes.

If you want to freeze this soup, allow it to cool and do so now. When you reheat it, resume the recipe from this point.

Break the egg into a bowl and pick out any bits of shell. Mix up the egg.

Slowly pour the egg into the soup, stirring gently all the time to form ‘strings' of cooked egg. If the soup reaches the desired consistency before you’ve added all of the egg, stop adding the egg.

Season with the pepper.

ADDITIONS & ALTERNATIVES

For the thick version of this soup, mix ½ a tablespoon of cornflour with a little water and add towards the end of the cooking.

If you are a vegetarian or just want Creamed Sweet Corn Soup, omit the chicken and substitute a vegetable stock cube for the chicken one.

picklepick

Why dont u just make them into a curry?
We usually only have 1 chicken breast each in a curry anyway.

mardatha

Sorry, I should have said more. Not soup ty, need a main course
We don't eat curry.
I have rice though - can I mush it through rice ? I have potatoes, pasta, broccoli and cauli. But I am determined just to use the chicken and nothing else..

picklepick

hmm you could have some sort of cheese or tomato sauce with pasta?

mardatha

Ok. chop it up and mix it in pasta with cheese/tomato sauce then ? Ok, ty.

hotcookie101

Chicken in a creamy (roux and stock rather than cream maybe) sauce with brocolli and cauli, either with rice, or as a pasta bake?

Pink.

Hi mardatha,

This thread is worth a read for ideas:

Rubber Chicken

I'll add your thread to that one later to keep the suggestions together.

Pink

mardatha

I like the pasta one, ty:D

xfive71

Fried chicken rice perhaps?

Flatten two cloves of garlic. Heat a little oil in a large pan and fry the garlic. If you have eggs, break them into the hot pan. Scramble it and push aside.
Add in the chicken. Add in cooked rice and stir well.
Season with white pepper, salt and if you have it oyster sauce or soy sauce. A few drops of Worcester sauce is fine too.Stir well.

I usually add some frozen mixed veg for colour but you could cut the broccoli into small florets and blanched them to serve with the rice. For best results, use cold cooked rice. I usually do this dish with leftover rice.