One chicken can be used for multiple meals by using this recipe for leftover chicken soup. a flavorful broth with rich country tastes that is still light. Serve with fresh, crusty rye bread in big bowls. Any soup that is left over can be strained and used to make chicken stock.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cups chopped rhubarb, or more to taste
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, softened
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Put rhubarb in an 8- or 9-inch round glass baking dish.
- Mix sugar, flour, and eggs together in a medium mixing bowl; pour over rhubarb.
- Prepare crumble in the same bowl: Mix flour, brown sugar, oats, baking powder, and salt until combined. Sprinkle over rhubarb.
- Bake in the preheated oven until rhubarb is soft and top is browned, about 30 minutes.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 232 mg |
| Sugars | 39 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |