Chicken, Mushroom & Dal Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp vegetable oil1 large carrot, sliced1 large onion, diced8 oz mushrooms, cleaned & sliced1/2 a cup of uncooked Urad dal (white split lentils)3 pints water1 Knorr chicken stock cube1 tblsp yellow corn meal (raw polenta)2 cooked chicken legs, meat onlySalt and freshly ground black pepper - to taste
Gently fry the sliced carrot an onion in the vegetable oil. When aromatic add the sliced mushrooms and cook until mushrooms darken and shrink.
To the pan add 1/2 a cup of Urad Dal (white split lentils) and 3 pints water.
Simmer about half a hour until the lentils are cooked and the vegetables are very soft.
While the soup is cooking shred the chicken meat and put to one side until needed.
Optional - liquidise the broth base with a stick blender if a smooth soup is preferred.
Add the stock cube and stir until disolved.
Add the chicken meat and bring to a simmer.
Add freshly ground pepper and a little salt (to taste)
Stir in the cornmeal to thicken slightly.
Serve in soup bowls
Serving Size: Makes 4 portions
Number of Servings: 4
Recipe submitted by SparkPeople user LIVINGINNOW.
To the pan add 1/2 a cup of Urad Dal (white split lentils) and 3 pints water.
Simmer about half a hour until the lentils are cooked and the vegetables are very soft.
While the soup is cooking shred the chicken meat and put to one side until needed.
Optional - liquidise the broth base with a stick blender if a smooth soup is preferred.
Add the stock cube and stir until disolved.
Add the chicken meat and bring to a simmer.
Add freshly ground pepper and a little salt (to taste)
Stir in the cornmeal to thicken slightly.
Serve in soup bowls
Serving Size: Makes 4 portions
Number of Servings: 4
Recipe submitted by SparkPeople user LIVINGINNOW.
Nutritional Info Amount Per Serving
- Calories: 173.9
- Total Fat: 6.1 g
- Cholesterol: 44.7 mg
- Sodium: 193.4 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 3.1 g
- Protein: 17.4 g
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