Spicy Chicken & Lentil Soup

Leftover Roast Chicken Soup

06 Aug Spicy Chicken & Lentil Soup

I’m always looking at new ways to use leftovers and this chicken soup is such a great way to make another meal out of last night’s roast chicken. Even better, it is nutritious, soothing and the perfect comfort food to ward off any winter sniffles.

Soups are easy to digest and a wonderful way to stay hydrated when feeling unwell. Making your own stock from the left over carcass means you avoid having to use sodium laden commercially made stocks. Loaded with lots of veggies and lentils, you are also getting a good dose of dietary fibre, plus the added protein from the lentils and chicken.

Spicy Chicken & Lentil Soup
Prep time
Cook time
Total time
Recipe type: Dinner/Lunch
Serves: 4
  • 2 teaspoons olive oil
  • 1 large onion, finely chopped
  • 4 sticks celery, diced
  • 2 large carrots, peeled, diced
  • 3 garlic cloves, crushed
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon garam masala
  • Pinch dried red chilli flakes
  • 1 teaspoon ground cumin
  • 1 left over roast or BBQ chicken carcass, with some meat left on (see tip)
  • 105g (½ cup) puy lentils, rinsed, drained
  • 1 bunch Tuscan kale or ½ bunch silverbeet, trimmed, chopped
  • Finely diced preserved lemon, to serve
  1. Heat the oil in a large saucepan over medium heat. Add the onion, celery and carrot and cook, stirring for 5 minutes or until softened. Add garlic, ginger and spices and cook stirring for 1 minute or until fragrant.
  2. Add the chicken carcass and 1.5 litres (6 cups) water. Bring to the boil, then reduce heat and simmer, covered for 40 minutes. Add lentils, simmer, covered, for a further 30 minutes or until lentils are tender, adding a little more water if soup is too thick.
  3. Meanwhile, remove chicken carcass from soup, set aside to cool slightly. Remove any remaining meat and chop.
  4. Add the chicken and kale to the soup. Simmer for a further 5 minutes, season well with sea salt and freshly ground black pepper.
  5. Garnish with finely chopped preserved lemon.
Tip: this soup is a great way to make a super easy chicken stock and use up a left over chicken carcass. It does need to have some meat left on. If you do not have a chicken carcass, you can also use 2 uncooked chicken Marylands, skin off.

Tip: feel free to use any veggies you may have in your crisper. I like to add lentils to make the soup really filling and substantial, as well as upping both the protein and fibre content.

Tip: this soup is suitable to freeze. Place in individual airtight containers, cool, cover and freeze for up to 2 months.
Nutrition Information
Calories: 238 Fat: 7.2 g Saturated fat: 1.7 g Carbohydrates: 16.3 g Sugar: 5.6 g Sodium: 198 mg Fiber: 7.7 g Protein: 23.6 g


No Comments

Post A Comment

Rate this recipe: