Reinvent last night's leftover chicken by serving it in tonight's chicken soup.

Leftover Thai Chicken Soup

  • For the Broth:
  • 2 1/2 cups Chicken Broth
  • 2 inches Fresh Ginger (thinly sliced)
  • 1 stalk Lemongrass; light part (bruised and cut into 1-inch pieces)
  • 2 Green Chilies (thinly sliced)
  • 1 tablespoon Dark Soy Sauce
  • To Finish:
  • Leftover Grilled Chicken Breasts (shredded)
  • Rice Noodles (cooked to package instructions)
  • Scallions (sliced)
  • Lime Wedges
  • Cilantro Leaves
  • Sriracha (to garnish; optional)
step-by-step directions
step-by-step directions
  • Make the broth by combining the chicken broth, ginger, lemon grass, and chilies in a medium pot and bring to a boil. Reduce to a simmer and cook for 10 to15 minutes, or until flavors come together. Season with dark soy sauce, then check the seasoning.
  • Combine chicken, noodles, and scallions into serving bowls and top with the broth. Garnish with lime wedges, cilantro and sriracha to serve.

Watch how its made

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Leftover Thai Chicken Soup

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