Family size chicken, veg and dhal soup (chunky-ish)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Family size chicken, veg and dhal soup (chunky-ish) calories by ingredient
Introduction
I made this one night out of all the ingredients that I had available. Can be time consuming if you use so many different ingredients!I used a digital kitchen scale, and added as I chopped and grated, hence strange measurements which can just be rounded off!
Makes a 5 litre pot of soup
Not too sure about the sugar and sodium content, with all the different sauces...
The prep time and cooking time total about 90 minutes, if you add the ingredients to the pot as you prep them. Might take a little more than 90 minutes.
Cook the dhal separately and add about 20 minutes towards the end of the cooking time. This is to stop the dhal from toughening due to the salt and acid content of the soup.
Welcome additions might be chillies and/or corn. I made this one night out of all the ingredients that I had available. Can be time consuming if you use so many different ingredients!
I used a digital kitchen scale, and added as I chopped and grated, hence strange measurements which can just be rounded off!
Makes a 5 litre pot of soup
Not too sure about the sugar and sodium content, with all the different sauces...
The prep time and cooking time total about 90 minutes, if you add the ingredients to the pot as you prep them. Might take a little more than 90 minutes.
Cook the dhal separately and add about 20 minutes towards the end of the cooking time. This is to stop the dhal from toughening due to the salt and acid content of the soup.
Welcome additions might be chillies and/or corn.
Number of Servings: 10
Ingredients
-
5 x chicken breasts
50ml canola oil
177g onion
1 clove garlic
200g carrot
180g courgette
115g celery
100g mixed bell peppers
110g parsnips
250g butternut
1 x Knorr vegetable stock pot
45ml soy sauce
410g tin chopped tomato
200g/1 cup (raw weight) dhal/yellow split peas - cook seperately
45ml sweet chilli sauce
1 sachet (50g) tomato paste
30ml HP sauce
45ml Worcester sauce
salt and pepper to season
Directions
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.