Spicy Soup from Leftover Roasted Chicken
Soups • Author's
Description
Spicy soup made from leftover roasted chicken
Ingredients
- Onion 1 head
- Garlic 2 cloves
- Carrot 1 piece
- Butternut Squash 10 oz
- Ginger 0 oz
- Olive Oil 0 fl oz
- Chili Flakes 1 teaspoon
- Passata Tomato Sauce 1 tablespoon
- Red Curry Powder 1 tablespoon
- Canned Tomatoes (Pelati) 15 oz
- Chicken Broth 25 fl oz
- Basmati rice 10 oz
- Cilantro 5 sprigs
- Roast chicken meat 20 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel and chop the onion and garlic, slice the carrot, and cut the butternut squash into 5 mm pieces. Peel and finely grate the ginger.
Step 2
Heat the oil in a large pot over medium heat, then add the onion, garlic, carrot, ginger, and dried chili flakes. Cover and cook, stirring occasionally, until all the vegetables are soft, sautéed, and slightly golden.
Step 3
Add the butternut squash, tomato paste, and curry paste, then shred the chicken and stir it in, making sure everything is well coated. Add the tomatoes and season with salt and black pepper.
Step 4
Pour in the hot broth and bring to a boil, then reduce the heat and simmer for 15 minutes.
Step 5
Add the basmati rice and cook for another 10 minutes, until the rice is ready. Season to taste, serve in large bowls, garnished with cilantro leaves.
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