If you’ve seen any of my previous meal plans, you know I’m a big fan of using up leftovers in interesting ways. This leftover magic remix is very similar!
I started by cooking this crockpot Buffalo chicken from Skinnytaste; I served it on whole wheat buns with a slaw made from broccoli slaw and blue cheese dressing.
Two days later, I made this tasty soup from the leftovers. This recipe uses up the leftover chicken AND the leftover half-bag of broccoli slaw. (I also saved the chicken broth from poaching the chicken in the crock pot, which became the base for this soup.) But you can use any leftover chicken—Buffalo-style or otherwise! Also, if you use regular cabbage coleslaw, the cabbage would work just as well in this soup for a slightly different taste.
Ingredients
- 1/2 onion, chopped
- 2 celery stalks, chopped
- 1/2 bag broccoli slaw or 1 cup julienned broccoli stalks and carrots
- 1 T olive oil
- 4 cups chicken broth
- 1 cup leftover shredded Buffalo chicken or any leftover chicken
- Buffalo-style hot sauce to taste (especially if you're not using pre-Buffaloed chicken)
Instructions
- Heat the olive oil in a saucepan over medium heat, then add the onion, celery, and broccoli slaw and cook until just tender.
- Add the broth and bring to a boil.
- Add the chicken. Return the soup to a boil, then turn heat to low until ready to serve. Add hot sauce to taste if using.
