Never Boring Dinner Turkey Rub Leftover Chicken and Mashed Potato Soup
Chef Christian Gill
8-10
20 minutes
60 minutes
Modern American
Soup
When the fridge is 80% leftovers and 20% regret, this soup steps up. Creamy chicken stew loaded with mac, mashed potatoes, gravy, and tender carrots melts together into one silky, savory bowl poured over a warm biscuit. Spiceology’s Turkey Rub brings the whole thing to life—layering garlic, onion, herbs, and warm paprika into the broth so it tastes slow-crafted even though you barely tried. It’s the delicious struggle we all signed up for.
Ingredients
- 6 cups Pulled leftover chicken, chopped
- 1/4 cup Turkey Rub
- 2 quarts Leftover macaroni (with or without cheese)
- 2 cups Baby carrots, chopped
- 8 cups Chicken stock
- 3 cups Leftover gravy
- 3 cups Leftover stuffing
- 3 tablespoons Butter
- 2/3 cup Heavy cream
- 2 quarts Mashed potato leftovers
- 2 tablespoons Sliced chives
- 8 Leftover biscuits
Directions
Preheat oven to 400 degrees
On a baking sheet, fold left over stuffing in with butter and spread out evenly. Bake until top of stuffing is crispy and starting to brown and dry out.
In a large Dutch oven, combine left over chicken, chicken stock, carrots, and turkey rub.
Bring to a boil stirring often and stir in gravy.
Reduce heat to medium low and stir in cooked macaroni noodles or mac and cheese (if your mac n cheese is more of a saucy pasta and not a casserole).
Bring back to a mild boil and add cream and mashed potatoes.
Stirring consistently, bring back to a boil and continue to stir until soup thickens and potatoes all but dissolve into mixture.
Serve over day old biscuits, garnished with stuffing and chives. Struggle deliciously during the holidays.
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