Spicy Soup from Baked Chicken Leftovers

6 servings

55 minutes

Spicy soup from leftover roasted chicken is a wonderful blend of rich flavors and aromas. This recipe originated from the idea of using leftover chicken, transforming it into a fragrant and warming dish. A rich base of vegetables, ginger, and spices gives the soup depth of flavor, while curry paste and chili flakes add a spicy kick. The velvety sweetness of pumpkin and tomatoes balances the spiciness, while basmati rice turns the soup into a hearty and nutritious treat. Served with cilantro that refreshes and highlights the richness of the ingredients, this soup is an ideal choice for a cozy family dinner or a restorative dish on cold days. Easy to prepare yet rich in flavor, it will be a true find for lovers of spicy and aromatic dishes.

Energy value per serving

• Calories: 457.9
• Proteins: 25.9g
• Fats: 16.6g
• Carbohydrates: 50.2g

Ingredients

• Onion: 1 head
• Garlic: 2 clove
• Carrot: 1 pc
• Butternut Squash: 300 g
• Ginger: 10 g
• Olive oil: 30 ml
• Chili pepper flakes: 1 tsp
• Tomato paste: 1 tbsp
• Red curry paste: 1 tbsp
• Canned tomatoes in pieces: 400 g
• Chicken broth: 750 ml
• Basmati rice: 300 g
• Coriander: 5 sprig
• Baked chicken meat: 500 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Clean and chop the onion and garlic, slice the carrot, and cut the pumpkin into pieces 5 mm thick. Peel and finely grate the ginger.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 2 cloves
   • Carrot: 1 piece
   • Butternut Squash: 300 g
   • Ginger: 10 g

2. Heat oil in a large pot over medium heat, then add onion, garlic, carrot, ginger, and dried chili pepper. Cover with a lid and cook, stirring occasionally, until all the vegetables are soft, sautéed, and slightly golden.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 2 cloves
   • Carrot: 1 piece
   • Ginger: 10 g
   • Chili pepper flakes: 1 teaspoon
   • Olive oil: 30 ml

3. Add pumpkin, tomato paste, and curry paste, then chop the chicken and mix it in, ensuring everything is well coated. Add tomatoes and season with salt and black pepper.

   Required ingredients:

   • Butternut Squash: 300 g
   • Tomato paste: 1 tablespoon
   • Red curry paste: 1 tablespoon
   • Baked chicken meat: 500 g
   • Canned tomatoes in pieces: 400 g
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Pour in hot broth and bring to a boil, then reduce the heat and cook for 15 minutes.

   Required ingredients:

   • Chicken broth: 750 ml

5. Add basmati rice and cook for another 10 minutes until the rice is ready. Season to taste, serve in large bowls, garnished with cilantro leaves.

   Required ingredients:

   • Basmati rice: 300 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Coriander: 5 sprig