Wednesday, May 05, 2010

Tandori Chicken Soup with Lentils and Mushrooms

We wanted a light meal with some of the leftover Tandori chicken below and decided to make soup. We used 1-14 oz. can of chicken stock, one rib of celery, one carrot, one clove of garlic and one onion. Simmer this for about 30 min. along with a piece of the tandori chicken with the skin on to flavor the stock. Let the stock cool and remove the veggies and discard. Skin and dice the chicken. Saute 6 oz. sliced mushrooms in 2T butter and then add to the stock. Add 1/2C raw green lentils and simmer until the lentils are tender but not too soft. Finish the soup with a handful of chopped spinach. A nice light supper...



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