Jane's Delicious Garden Blog

Super yummy Soup

Posted in Garden Diary by Jane Griffiths on the October 6th, 2020

Whenever I make Tandoori chicken, we never eat it in one sitting (one whole chicken usually lasts about four meals.)

The final meal is always soup, using the bones to make stock. Tonight (with a lovely chill after the rain) was a hearty one, with red lentils, bulgur wheat and red rice. Most delicious. Best served with crusty, home-made sour dough bread.

  1. Shred any last chicken off the bones. Slice an onion and add it and the chicken bones to a pot, with a dash of olive oil. Sweat for about five or so minutes (until the onion is translucent). Add about a litre of water and cover. Bring to the boil. Reduce heat and simmer for fifteen minutes or so.
  2. Roughly chop two ripe tomatoes and slice two fat garlic cloves. Place in another pot and cook over medium heat, mooshing them as they soften, for about ten minutes. Add a dollop of butter.
  3. Remove bones from stock and add garlic tomato along with shredded chicken, a good dollop of tomato paste, pinch or three of sugar, a heaped tablespoon of dried mint (preferably Turkish which has a unique flavour) a heaped teaspoon of smoked paprika and salt to taste.
  4. Add 1/2 cup each of red lentils, bulgur wheat and red rice. (Add more water if needed.) Cover and simmer until these are cooked but still have some bite.
  5. Add a good few squeezes of lemon and salt to taste.
  6. Serve with thick yoghurt mixed with dried mint.