In a large soup pot, combine chicken broth, chicken breast, lentils, cinnamon stick and 4 cups water. Bring to a boil, reduce heat to low, and cook covered until the chicken is no longer pink in the center and the lentils are tender, about 25 minutes. Remove the chicken to a plate and when cool enough to handle, shred the meat, discarding the skin and bones. Return the chicken to the pot with the broth and lentils.
In a large skillet, heat the olive oil over medium-high heat. Season the lamb with salt and pepper, and brown in oil on all sides, about 5 minutes. Reduce heat to medium, add the onions, and cook, stirring frequently, until softened and lightly browned, about 5 minutes. Add the garlic, curry powder, ginger and saffron, and cook, stirring, for one minute, until fragrant. Scrape into the soup pot.
Add the tomatoes and chick peas, and cook partially covered over medium-low heat for 15 minutes to blend flavors. (The soup can be made ahead to this point. Refrigerate for up to 3 days , or freeze. Reheat before proceeding, adding a bit of additional water if necessary.)
Add the pasta and simmer until it is cooked, about 15 minutes.
Shortly before serving, stir in the lemon juice and the chopped parsley and cilantro. Taste and adjust seasonings if necessary.
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|Serving Size: 1 Serving (1191g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1524 (62%)|
|Amt Per Serving||% DV|
|Total Fat 169.3g||226 %|
|Saturated Fat 54.7g||274 %|
|Monounsaturated Fat 69.6g|
|Polyunsanturated Fat 31.3g|
|Cholesterol 696.5mg||214 %|
|Sodium 638.2mg||22 %|
|Potassium 2436.2mg||64 %|
|Total Carbohydrate 52.2g||15 %|
|Dietary Fiber 14g||56 %|
|Sugars, other 38.2g|
|Protein 177.2g||253 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2476
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