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.
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.
- 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.
- Onion: 1 head
- Garlic: 2 cloves
- Carrot: 1 piece
- Ginger: 10 g
- Chili 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.
- Butternut squash: 300 g
- Tomato paste: 1 tablespoon
- Red curry paste: 1 tablespoon
- Roast chicken meat: 500 g
- Canned diced tomatoes: 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.
- 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.
- Basmati rice: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Cilantro: 5 sprig