I had leftovers of my chicken hash the other night, so I decided to make this soup to take to work for lunch this week. You could easily turn these leftovers into a strata, fritatta, or even just warm up the hash and top it with an egg cooked to your liking.
Chicken, Corn and Rice Soup
- 1 c. chicken and corn hash
- ½ c. rice cooked to instructions
- ½ of a 14/5-oz. can of diced tomatoes
- 2 c. chicken stock
Put the hash and tomatoes in a pot. Let them heat for 2-3 minutes, then add the stock. Let the soup simmer for 25 minutes. Season with salt and pepper to taste. If splitting it into two meals, store the rice separately so it doesn’t bloat in the soup. Ladle half of the soup into a bowl with half of the rice.