A great take on classic chicken soup. A hearty, lightly spiced soup loaded with vegetables and goodness. The base recipe is yours to interpret by adding your own vegetable choice. Also, try our Moroccan paste to change up the flavour profile.
600g Chicken Thigh Cutlets
4 Cloves Garlic (crushed)
4 Stalks Celery
6 cups water or chicken or vegetable stock
1 cup Red Lentils
1 tbsp Olive Oil
3 tbsp Goan To Bombay
2 tbsp Fry-Yay
Pour oil into a pot or dish and place onto medium heat.
Dice onion, carrot, leek and saute with garlic & Goan To Bombay.
Add in chicken and slightly brown.
Add your stock and let simmer slightly.
Once simmering, add your lentils.
Cover and place in the oven for 1hr 15min at 160 Fan Bake.
Once Cooked, carefully remove chicken breast, set aside on a plate and shred with two forks. Return shredded chicken to the soup. After this time the lentils should be plump. Add Fry-Yay to thickened the soup.
Taste soup and check seasoning. Try some fresh chopped coriander for a delicious addition.
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