If you’re a veggie, it’s easy to just omit the chicken and use veg broth instead. This is some seriously healthy soup too… hardly any oil and tonnes of vegetables and fibre! You can make it into a kind of “kitchen sink” soup, because you can pretty well throw in whatever vegetables you have in the fridge.
- 1 whole chicken breast, halved
- 4 cups chicken broth
- 4 cups water
- a 28-to 32-ounce can whole tomatoes, drained and puréed coarse
- 1/4 teaspoon crumbled saffron threads
- 2 medium onions, chopped fine
- 2 cups cooked dried chick-peas (recipe follows), or a 19-ounce can, rinsed
- 1/2 cup raw long-grain rice
- 1/2 cup lentils
- 3/4 cup finely chopped fresh coriander
- 3/4 cup finely chopped fresh parsley leaves
- dried chick-peas, picked over water
*As usual, I’ve changed this recipe from the original… the recipe wants you to simmer the chicken breast for 17-20 minutes, then remove it and shred it up before putting it back in the soup. I prefer to just sauté the chicken and add it later.
I’ve also added carrots, celery and kale.
I didn’t have any fresh coriander so I just added 1 tsp. of dried ground coriander.
-In a large pot, sauté the onion, carrot and celery until slightly tender.
-Add everything else except the parsley and fresh coriander.
-Simmer 30 minutes.
-Add parsley and fresh coriander before serving.