Never Boring Dinner Turkey Rub Leftover Chicken and Mashed Potato Soup
Rated 5.0 stars by 1 users
Category
Soup
Cuisine
Modern American
Servings
8-10
Prep Time
20 minutes
Cook Time
60 minutes
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.
Author:Chef Christian Gill
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.
Recipe Video
Recipe Note
Choose your own adventure when adding left overs. Think about sweet vs salty. Think about fatty. You can just dump them all in a pot, but struggle smartly.
