Family size chicken, veg and dhal soup (chunky-ish)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
5 x chicken breasts50ml canola oil177g onion1 clove garlic200g carrot180g courgette115g celery100g mixed bell peppers110g parsnips250g butternut1 x Knorr vegetable stock pot 45ml soy sauce410g tin chopped tomato200g/1 cup (raw weight) dhal/yellow split peas - cook seperately45ml sweet chilli sauce1 sachet (50g) tomato paste30ml HP sauce45ml Worcester saucesalt and pepper to season
Bake/roast chicken breasts. Cool, debone and shred.
Finely chop onion, grate garlic and saute together.
Finely chop or grate veggies and add to the pot one at a time, stirring in between.
Stir in the shredded chicken.
Add the stock, soy sauce, tinned tomato and top up with water. Bring to the boil, and simmer until the vegetables are cooked to your liking, stirring occasionally.
Add the cooked dhal, tomato paste, HP and Worcester sauces and season to taste.
Allow flavours to mingle.
Add chopped cilantro and serve.
Serving Size: Makes 10 x 500ml bowls, or 20 x 250ml cups
Number of Servings: 10
Recipe submitted by SparkPeople user EXSPARKTACIONS.
Finely chop onion, grate garlic and saute together.
Finely chop or grate veggies and add to the pot one at a time, stirring in between.
Stir in the shredded chicken.
Add the stock, soy sauce, tinned tomato and top up with water. Bring to the boil, and simmer until the vegetables are cooked to your liking, stirring occasionally.
Add the cooked dhal, tomato paste, HP and Worcester sauces and season to taste.
Allow flavours to mingle.
Add chopped cilantro and serve.
Serving Size: Makes 10 x 500ml bowls, or 20 x 250ml cups
Number of Servings: 10
Recipe submitted by SparkPeople user EXSPARKTACIONS.
Nutritional Info Amount Per Serving
- Calories: 418.3
- Total Fat: 19.2 g
- Cholesterol: 92.8 mg
- Sodium: 622.4 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 2.3 g
- Protein: 37.1 g
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