Winter Vegetable Soup with Shredded Paprika Chicken and Coriander Salad

If you happen to find yourself in the kitchen looking in the fridge and pantry wondering what you can string together for dinner with bits and pieces, make soup.

My suggestion is to make the chicken stock yourself and use the chicken in the salad. All you need is one whole chicken, washed, in a pot with carrots, celery leaves, fresh bouquet garni, onion and garlic. Cover with water and simmer until the meat falls off the bone. Strain. Cool. Remove fat. Ready for use. Remember to discard all chicken skin and bones.

Vegetable Soup

100 g butter
1 large leek, washed and sliced
3 medium potatoes, peeled and chopped
2 medium kumera, peeled and chopped
1 large carrot, peeled and chopped
2 portabello mushrooms, washed and chopped
1 medium onion, finely chopped
3 thyme sprigs
Sea salt
Freshly ground pepper
1.5 litres fresh chicken stock
250 ml milk
11/2 c Italian parsley, chopped

Paprika Chicken Salad

Chicken, meat from one whole chicken and shredded
31/2 tsp paprika
4 garlic cloves
1 tsp ground corriander
1 tsp ground fenugreek
1 tsp mustard powder
1 tbsp sea salt
2 tsp ground white pepper
1/2 tbsp caster sugar
6 tbsp olive oil
1 c coriander, roughly chopped
3 spring onions, sliced

To make the soup, heat butter in a large saucepan. Add all the vegetables and thyme. Stir to combine, season and sweat for 20 minutes.
Add the chicken stock and stir to combine. Gently simmer for another 20 minutes or until all the vegetables are soft.
Remove the thyme sprigs.
Pour mixture into the kitchen blender and pulse until smooth. You will probably need to do it in batches.
Pour smooth mixture back into pot and return to the heat. Over a low heat stir through the milk. Check seasoning.
Stir through half a cup of parsley.
Pour into a heated soup bowl, sprinkle over remaining parsley and some cracked black pepper.

For the chicken and coriander salad, in a mortar and pestle combine paprika, garlic, ground spices,  mustard powder and salt and pepper. Give it a quick mash, then pour in 3 tbsp of oil and pound everything together.
In a medium frypan, combine remaining oil and spice mix together. Stir through the sugar.
Over a gentle heat, cook for 5 minutes or until the olive oil starts to reduce. Check seasoning.
Add the shredded chicken and stir to coat evenly.
Once the chicken is warmed through, remove from heat and combine with coriander and spring onion.

Serve. Enjoy!

2 thoughts on “Winter Vegetable Soup with Shredded Paprika Chicken and Coriander Salad

  1. Love your soup, Kate – yes, it's a great way of creating dinner out of stuff that's usually hanging out in the fridge. Love that you then made a salad from the chicken – awesome.

    It was lovely to meet you at food blogger conference last week – looking forward to next year now.

    Sue 🙂


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