So, you made a huge pan of tandoori chicken. You made the naan. There are only a few pieces of chicken left, not enough for everybody. Now what?
Why... make Tandoori Chicken Soup of course!
"The remarkable thing about my mother is that for thirty years she served us
nothing but leftovers. The original meal has never been found." - Calvin Trillin
Chicken soup is a very easy and versatile dish. I loved how the Indian spices really livened up this staple comfort food. It was perfect since I had a cold at the time and it really helped clear the sinuses without burning my tongue.
Tandoori Chicken Soup
1 can chick peas, drained
1 can whole green beans, drained
2 large carrots, skinned and chopped
1/2 jar 7.5oz sliced shiitake mushrooms
1 large red bell pepper, chopped
3 medium ripe tomatoes, chopped
1 medium onion, chopped
2 tsp olive oil
1 tsp garam masala
1 tsp ground cumin
1/2 tsp paprika
1 1/2 tsp tumeric
1 tsp coriander
1 tsp garlic salt
4 cups water
4 cups reduced-salt chicken stock
3 Tbs chopped fresh cilantro
3 Tbs garlic, chopped
1 Tbs crushed red pepper
1: Heat the oil in a large pan, add the onion and bell pepper cook over medium heat for 5 minutes or until soft and golden.
2: In a large pot bring the 4 cups of water to a boil, add carrots, boil for 3 min. Then add all other ingredients including peppers and onions. Make sure the liquid covers the top of all the ingredients. Add all spices, stir in well.
3: Bring pot to boil on medium heat, cover but leave lid slightly ajar for steam to escape. Cook for 30-40 min, stirring frequently.
Serve with any remaining naan or a small baby spinach salad on the side. Enjoy!
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