Leftover Chicken Soup Magic

Turn your leftover roasted curry chicken into a hearty, flavorful lentil soup with scallion dumplings. Discover the magic of Leftover Chicken Soup Magic! and sustainable cooking.

5 from 1 vote

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Course: Dinner, Lunch, Snack

Cuisine: Caribbean, Caribbean-fusion, Indian, West Indian Cuisine

Keyword: Anti-Inflammatory Chicken Soup, Curry Soup, Easy dinner ideas, Leftover recipes, Lentil Soup, Meal Prep, Scallion dumplings, Zero Waste Cooking

Prep Time: 2

Cook Time: 30

Total Time: 32

Servings: People

Calories: 793kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 soup pot

Ingredients

For the Soup

2 pounds leftover chicken or can use store-bought rotisserie chicken (we used our one-pan roasted curry chicken and veggies
1 cup red lentils
1/2 pound sweet potato we used leftovers from our Sheetpan curry chicken veggies
1/2 pound yellow gold baby potatoes we used leftovers from our Sheetpan curry chicken veggies
2 vine ripened tomatoes chopped
5-6 cups water
1 bunch organic kale chopped
1 batch dumpling batter (below)

For the Scallions Dumplings

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 - 4 tablespoons scallions finely chopped
3/4-1 cup warm tap water added gradually

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Instructions

Make the soup

Using a 5 - 6 quart pot, dump in the shredded chicken, lentils, sweet potatoes, potatoes, tomatoes and water. Bring to a simmer and skim off any impurities. Continue simmering for 20 minutes.
2 pounds leftover chicken, 1 cup red lentils, 1/2 pound sweet potato, 1/2 pound yellow gold baby potatoes, 2 vine ripened tomatoes, 5-6 cups water

Make the scallions dumplings

In a medium mixing bowl, add the flour, baking powder, salt, freshly ground black pepper and scallions. Gently combine using your hands or a spatula.
2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 2 - 4 tablespoons scallions
Gradually pour in enough water to create a wet droppable dumpling batter.
3/4-1 cup warm tap water

Add Kale and Dumpling to the Soup

Add in the kale, use a spoon to tuck them into the liquid. Drop in 1 to 2 tablespoons sized of the dumpling into the liquid. Cover and simmer, 10 to 15 minutes until the dumplings are fully cooked. Turn off the heat. Serve with your favorite bread if desired.
1 bunch organic kale, 1 batch dumpling batter

Nutrition