Chicken Three- or Four-ways is becoming a regular on the menu here at home. One Roast Chicken is way too much for just two, and can easily be turned into three, even four meals.
- Roast dinner with the works: Roast potatoes, fresh Vegetables, and a hearty Gravy
- Country Style Chicken Pie OR Chicken a la King - flake the meat off the bone
- Chicken Mayo Sandwiches
And - Chicken Soup - a variation on the theme, made with the carcass, which still has quite a bit of chicken leftover
I've been making a variation of my friend's spicy Indian Soup. I think she will approve. It's a thicker, heartier version, and delicious as well. I will be making this more often during wintertime.
Quantities aren't exact, I was just using whatever I could find in the veggie drawer and some fresh herbs from the garden. I wanted to use red lentils, but I had none. Green mung beans are always in my pantry - I use them for sprouting, and for a delicious Moongh Dhal curry.
I love a curry, but had to avoid it due to reflux issues. I discovered Cayenne Pepper is just as good as red masala; no more heartburn issues! I'm now hooked on spices in soup; something I would never have contemplated before! I use organic Cayenne Pepper and a hot Paprika, plus some spices I'd normally add to curries.
Hubby bought an Instant Pot a good couple of years ago, something I had no intention of ever buying. I honestly thought I'd never use it, but it's come to my rescue time and time again. He was wise, and knew me too well. I always get carried away doing other stuff and end up having to cook something in a hurry. I'll never learn! Here goes- how to make this delicious, hearty soup.
Spicy Mung Bean, Leek & Chicken Soup
Approximate quantities - vary it as you wish with other veggies
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Roast Chicken Carcass - meat pulled off bone
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Jeera seeds, peppercorns, cardamon, star anise, cinnamon bark
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2 garlic cloves
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Piece of ginger root, grated
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1/2 Onion, chopped
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2 leeks, diced
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1 Tomato, diced
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Turmeric, Coriander powder, Garam Masala, Paprika, Cayenne Pepper
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1 carrot, diced
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1-2 potatoes, cubed
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1 sweetcorn on the cob - strip sweetcorn kernels off cob
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1 cup Mung Beans
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Parsley, chopped
Fry seeds in a little oil, add onions, leeks, and garlic, then add tomatoes, spices, and ginger,
Add carrots, potatoes, and sweetcorn, and sautee a little
Add mung beans, parsley, and approximately 5 cups of water plus salt
Cook under pressure on soup setting, or cook on stovetop till a nice thick broth, topping up with water as it evaporates
Garnish with parsley when serving
I know many of my friends in the northern hemisphere are going into summer, but all my friends in the south for sure will enjoy this soup on a cold winter's day.
They're forecasting heavy snowfall inland from Monday onwards, and that cold will reach us. I will be making a second batch of this soup if that happens, and hopefully have time to make a nice loaf of homemade bread then!
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