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Cook-A-Long Chicken Soup

Chicken Soup

Spicy chicken and lentil soup with gremolata 
3T extra virgin olive oil
2 large chicken breasts, roughly cubed
Salt and freshly ground black pepper to taste
1 red onion, roughly chopped
1 red pepper finely diced
1 celery stalk, finely cubed
1 carrot, roughly chopped
4 garlic cloves, finely grated
2t paprika
2t smoked paprika
2t ground cumin
3t cayenne pepper
1T rosemary, roughly chopped
2 bay leaves
2T freeze-dried curry leaves 
Chicken stock, about 5-6 cups or enough to cover the ingredients
400g can of organic lentils, drained
250g Woolworths cooked barley

For the gremolata: combined
1 lemon, zested and juiced
2 garlic cloves, finely chopped
6T parsley, roughly chopped
Freshly ground black pepper to taste
3T extra virgin olive oil

For the tangy yoghurt dressing: combine
1 cup plain yoghurt
1t ground cumin
1t chilli flakes
1 lemon zested and juiced

Serve with Woolworths basil pesto and mozzarella pull apart bread, prepared as instructed.

In a large heavy based pot. Heat the oil over a medium heat and begin browning the chicken. Season with salt and freshly ground black pepper and continue browning until well caramelised. Remove the chicken from the pot and add the onion to begin browning.
Once well browned add the remaining vegetable and garlic. Once slightly cooked add the spices and herbs and stir through before pouring in the stock and bringing to a simmer. Cover with the lid and cook for about 20 minutes or until the veggies are just tender.
Add the lentils and barley and stir through. Cook for another 10 minutes before seasoning with salt and freshly ground black pepper to taste. Allow the grains to warm through before serving with a generous topping of gremolata. 

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