This will be a super-quick post for a super-easy recipe–or it was easy for me because I made it with leftovers.
Remember when I made chicken broth?
Well, I took the last container of frozen broth, put in some of the leftover pasty filling, and made soup. Because what is soup but broth and filling?
I just heated the two leftovers together in a sauce pan. I started off with the heat on high, to melt and thaw the ingredients quickly, then, once the broth had all liquified, I let the ingredients simmer together until I felt it had been long enough. Maybe altogether, the soup was on the stove for half an hour.
The most difficult part of the process was breaking the frozen pasty filling into pieces small enough to put into a pot. Not until I went to put the filling into soup did I realize that putting all of that filling into one gallon-sized Ziploc was maybe not my smartest ever decision because it had frozen into one block of frozen filling. I ended up swinging the bag into the lip of a concrete stair step a few times to break it into manageable chunks.
So as a postscript to my pasty recipe, maybe put leftovers into smaller bags. Or keep a concrete step or sledgehammer handy.
The resulting soup was rather like pea-potato soup with chicken and onion. The peas pretty much liquified when heated and the potatoes had begun to break apart too. I appreciated this, though, because it added some thickness to the soup, which might otherwise have been pretty brothy.
A little extra salt and pepper was all the soup needed to be delicious. My roommate and I ate ours with grilled cheese sandwiches, using the soup first as a dunking sauce, and then as soup itself.
All photos are mine. Click to view them larger.