Curried Chicken Soup With Carrots Recipes

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CHICKEN CURRY SOUP



Chicken curry soup image

This chicken curry soup recipe is comfort in a bowl and perfect served with pillowy naan bread for an easy, wholesome meal.

Provided by Alida Ryder

Categories     Chicken     Comfort food     Soup

Time 45m

Number Of Ingredients 22

2 tbsp butter (Alternatively use ghee or coconut oil )
2 onions (finely chopped)
2 celery spears (finely chopped)
2 carrots (peeled and finely chopped)
2 large leeks (finely chopped)
4 garlic cloves (crushed)
2 tsp crushed ginger
2 tsp ground turmeric
2 tsp curry powder
1 tsp ground cinnamon
1 tsp Chilli powder
1 tsp paprika
2 bay leaves
2 large potatoes (peeled and cubed)
6 cups chicken stock (1.5 liters)
4 chicken breasts (de-boned + skinless)
1 cup cream/coconut milk
salt (to taste)
pepper (to taste)
lemon juice (to taste)
Plain yoghurt (For serving)
Fresh coriander/cilantro (For serving)

Steps:

  • Melt the butter and a splash of oil(optional) in a large pot.
  • Add the onion, celery, leek and carrot and fry for 10 minutes until soft and fragrant.
  • Add the garlic and ginger and fry for a minute before adding the spices. Stir together.
  • Add the potato and fry for another minute before pouring in the chicken stock.
  • Season with salt and pepper, add the cream and allow to come to a simmer.
  • Add the chicken breasts then cover and allow to simmer for 7-10 mins until the chicken is cooked. Remove from the pot and allow to cool slightly.
  • Place the lid back on the pot and allow to simmer for another 10 minutes.
  • Shred the chicken and add back to the soup. Simmer for 5 minute then season to taste.
  • Serve with plain yoghurt and fresh coriander/cilantro.

Nutrition Facts : Calories 269 kcal, Carbohydrate 17 g, Protein 23 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 65 mg, Sodium 519 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

CURRIED CHICKEN SOUP



Curried Chicken Soup image

My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.-Deanna Hindenach, Paw Paw, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 16

4 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 medium carrots, chopped
1 medium sweet red pepper, chopped
1 small onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup water
1 can (13.66 ounces) coconut milk
3/4 cup minced fresh cilantro

Steps:

  • In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

Nutrition Facts : Calories 270 calories, Fat 16g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 555mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.

CURRIED CHICKEN AND RICE SOUP



Curried Chicken and Rice Soup image

Provided by Food Network Kitchen

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 bone-in chicken breast (about 1 1/2 pounds), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges

Steps:

  • Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
  • Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
  • Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
  • Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
  • Photography by Antonis Achilleos

Nutrition Facts : Calories 390, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 130 milligrams, Sodium 740 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 55 grams

CURRIED CHICKEN SOUP WITH CARROTS



Curried Chicken Soup with Carrots image

Provided by Moshe Nov

Categories     Soup/Stew     Chicken     Onion     Vegetable     Spice     Curry     Winter     Bon Appétit     Israel

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 pound onions, chopped
3/4 pound carrots, peeled, cut into 1/2-inch cubes
2 teaspoons curry powder
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
4 cups canned low-salt chicken broth
2 tablespoons all purpose flour
1 pound skinless boneless chicken thighs, cut into 1/2-inch cubes
3 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in heavy large pot over medium heat. Add onions and carrots. Cover; cook until onions are tender but not brown, stirring occasionally, about 12 minutes. Mix in spices; stir 2 minutes. Transfer 1 1/2 cups onion-carrot mixture to blender. Add 2 cups broth and flour; blend until smooth.
  • Sprinkle chicken with salt and pepper. Add to pot and stir over medium heat 5 minutes. Add puree from blender and remaining 2 cups broth. Bring soup to boil. Reduce heat to medium-low and simmer until chicken is tender and soup thickens, stirring occasionally, about 25 minutes. Mix in cilantro; season soup to taste with salt and pepper.

CURRIED CHICKEN SOUP WITH PANEER



Curried Chicken Soup with Paneer image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
1 onion, diced
2 carrots, cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons finely chopped fresh ginger
4 teaspoons Madras curry powder
2 plum tomatoes, chopped
4 cups low-sodium chicken broth
1 small bunch Swiss chard, stems and leaves chopped
1 10-ounce bag frozen cooked basmati or other long-grain rice
1 6-ounce block paneer cheese
3 cups shredded rotisserie chicken (about 12 ounces)

Steps:

  • Heat 2 tablespoons butter in a large pot over medium-high heat. Add the onion, carrots, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the ginger and curry powder and cook, stirring, until the spices are toasted, about 30 seconds. Stir in the tomatoes and cook until softened, about 2 minutes. Add the chicken broth, 3 cups water, the chard stems, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil over high heat.
  • Meanwhile, heat the frozen rice in the microwave as the label directs. Cut the paneer into 1/2-inch cubes. Heat the remaining 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add the paneer and cook, turning with a small spoon, until well browned on a few sides, 3 to 5 minutes (reduce the heat if necessary). Transfer to a plate and sprinkle with salt.
  • Uncover the soup and reduce the heat to a simmer. Add the rice and chicken; simmer until the carrots are tender, 5 minutes. Stir in the chard leaves and simmer until tender, 5 minutes. Add more water if needed and season with salt and pepper.
  • Divide the soup among bowls. Top with the paneer.

Nutrition Facts : Calories 510, Fat 33 grams, SaturatedFat 16 grams, Cholesterol 102 milligrams, Sodium 1102 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 32 grams, Sugar 7 grams

CURRIED CARROT SOUP



Curried Carrot Soup image

This sweet and spicy curried soup has a wonderfully rich flavor even though it's made without a drop of cream. Serve it hot or chilled.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 8

2 tablespoons butter
1 cup chopped onion
1 teaspoon curry powder
Coarse salt and ground pepper
2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
2 pounds carrots, peeled and cut into 1-inch chunks
1 to 2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)

Steps:

  • Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
  • (At this point, if your carrots don't taste sweet enough, add a teaspoon of sugar). Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
  • In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.

Nutrition Facts : Calories 185 g, Fat 6 g, Fiber 7 g, Protein 6 g

CURRIED CREAM OF CARROT SOUP



Curried Cream of Carrot Soup image

A delicious soup to start a dinner with. Or have it as a meal with a salad and/or sandwich. Good hot, or chilled.

Provided by evelynathens

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 large onion, chopped (1 cup)
1 teaspoon minced garlic
1 teaspoon minced peeled gingerroot
2 tablespoons butter
1 tablespoon curry powder
1/8 teaspoon cinnamon
2 lbs carrots, peeled and chopped
3 1/2 cups chicken broth
1 bay leaf
1/8 teaspoon dried thyme, crumbled
1/4 teaspoon pepper
1/2 cup light cream
1 tablespoon honey
plain yogurt or sour cream, as an accompaniment
chopped scallion

Steps:

  • In a large saucepan, cook the onion, garlic and ginger in butter over moderately-low heat, stirring, until onion is softened.
  • Stir in curry and cinnamon and cook, stirring, for 10 seconds.
  • Add carrots, stock, bay leaf, thyme, pepper and 1 ½ cups water, and boil.
  • Simmer mixture, covered, for 30 minutes.
  • Discard bay leaf and, in a blender, puree mixture in batches, transferring it to a large saucepan.
  • Whisk in cream, honey and salt to taste.
  • Ladle into bowls and top each serving with a dollop of yoghurt and a sprinkling of scallion.
  • Good hot or cold.

CURRIED CHICKEN RICE SOUP



Curried Chicken Rice Soup image

"This is a terrific way to use up leftover chicken and cooked rice," remarks Judie Anglen of Riverton, Wyoming. "With its mild curry flavor and colorful chunks of carrot and celery, the thick mixture draws rave reviews every time I fix it."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10-12 servings.

Number Of Ingredients 11

2 large carrots, diced
2 celery ribs, diced
1 small onion, chopped
3/4 cup butter
3/4 cup all-purpose flour
1 teaspoon seasoned salt
1/2 to 1 teaspoon curry powder
3 cans (12 ounces each) evaporated milk
4 cups chicken broth
2 to 3 cups cubed cooked chicken
2 cups cooked long grain rice

Steps:

  • In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.

Nutrition Facts : Calories 257 calories, Fat 15g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 610mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

CURRIED CARROT AND COCONUT SOUP



Curried Carrot and Coconut Soup image

There's a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I'd had cilantro, but hey, it worked.

Provided by Mark Bittman

Categories     dinner, lunch, quick, weeknight

Time 30m

Yield 2 servings

Number Of Ingredients 13

3 tablespoons butter
1/2 medium onion, roughly chopped
3/4 pound carrots, peeled and cut into 1/2-inch coins
1 teaspoon peeled, grated fresh ginger
1/2 teaspoon ground cumin, to taste
1/2 teaspoon ground tumeric, to taste
1/2 teaspoon ground coriander, to taste
Pinch of cayenne pepper
2 cups chicken or vegetable stock
1 cup unsweetened coconut milk
Juice from ½ lime
Salt and freshly ground pepper
Cilantro, if you have it

Steps:

  • Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
  • Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
  • If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 45 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 33 grams, Sodium 1394 milligrams, Sugar 13 grams, TransFat 1 gram

CURRIED CARROT SOUP



Curried Carrot Soup image

Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.

Provided by Doug Matthews

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 6

2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon curry powder
2 pounds carrots, chopped
4 cups vegetable broth
2 cups water, or as needed

Steps:

  • Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
  • Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.2 g, Fat 5.4 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 414.7 mg, Sugar 10 g

CREAMY CARROT WITH CURRY SOUP



Creamy Carrot With Curry Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
1 ½ pounds peeled carrots, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
2 tablespoons curry powder
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: chopped roasted pistachios

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 157.7 calories, Carbohydrate 13.5 g, Cholesterol 34.5 mg, Fat 10.9 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 4.8 g, Sodium 100.7 mg, Sugar 5.1 g

CURRIED LENTIL SOUP WITH CARROTS



Curried Lentil Soup with Carrots image

I love the spices in this. Just a little bit hot, with the flavor of curry that I love. It warms me up inside. I'm always watching my pepper plants which I brought indoors over the winter to see if they have a few peppers on them to put in something like this. My Thai dragon plants have been giving me peppers all along (with a little help!) When I run a little low, I like to visit the Asian grocer for a big pack of green chillis (which are almost just as good), but I like the red ones best.

Provided by PalatablePastime

Categories     Lentil

Time 8h35m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 cups red lentils
1 tablespoon vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
2 teaspoons turmeric
2 teaspoons cumin seeds
1 teaspoon salt
1/2 teaspoon black pepper
1 -2 small hot red chili pepper, seeded,and chopped
1 (28 ounce) can diced tomatoes, undrained
2 carrots, finely diced
1 tablespoon lemon juice
6 cups vegetable broth (chicken broth may be substituted)
1 (14 ounce) can unsweetened coconut milk
2 -3 tablespoons chopped cilantro

Steps:

  • Sort lentils and rinse under cold water.
  • Cook onions in oil in skillet until tender.
  • Add the garlic, turmeric, cumin seeds, salt, pepper, chopped chillis, and cook until spices are just aromatic.
  • Place mixture into crockpot, along with the tomatoes (with their juice), carrots, lentils, lemon juice, and broth, stirring to mix thoroughly.
  • Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours or until vegetables are tender.
  • Add coconut milk, and cook on HIGH for an additional 20 minutes.
  • Serve garnished with cilantro.

Nutrition Facts : Calories 669.6, Fat 28.3, SaturatedFat 20.4, Sodium 1058.9, Carbohydrate 84.4, Fiber 15.4, Sugar 11.9, Protein 29.1

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From en.petitchef.com


CURRIED CARROT SOUP RECIPE | MYRECIPES
Melt butter in a large pan over medium-high heat. Add garlic; sauté until golden, about 30 seconds. Reduce heat to medium, add onion; sauté for 5 minutes. Add curry and cumin; sauté 3 minutes. Add carrots; sauté 5 minutes. Stir in wine; cook until reduced by half. Add broth and salt and bring to a boil.
From myrecipes.com


10 BEST CURRY CHICKEN WITH POTATOES AND CARROTS RECIPES | YUMMLY
2022-05-16 The Best Curry Chicken With Potatoes And Carrots Recipes on Yummly | Coconut Curry Chicken Soup, Curry Chicken, Coconut Curry Chicken
From yummly.com


CURRIED CARROT SOUP RECIPE - THE WANDERLUST KITCHEN
2013-06-10 Add 4 cups of the chicken stock, curry, and cayenne. Bring to a boil, cover, and cook until carrots are tender (about 15 minutes) Transfer one third of the contents of the pot to a food processor or blender and process until smooth.
From thewanderlustkitchen.com


CURRIED CHICKEN SOUP RECIPE | MYRECIPES
Gather edges; tie securely. Add sachet to pan. Stir in curry powder; sauté 20 seconds. Step 3. Add chicken stock, water, and coconut milk to pan; bring to a boil. Return chicken to pan. Reduce heat to medium, and simmer 15 minutes or until vegetables are tender, stirring occasionally. Remove from heat; discard sachet.
From myrecipes.com


RECIPE: CURRIED CARROT SOUP - FOOD NEWS
Directions: Melt coconut oil over medium heat in soup pot Add coriander, mustard seed powder, curry powder and ginger powder. Stir for a minute. Sprinkle with sea salt and pepper Add onions and sauté until soft Add Chicken broth and sliced carrots and cook on medium low heat for about 30 mins Puree in blender until smooth, then return to pot.
From foodnewsnews.com


CHICKEN NOODLE SOUP WITH CARROT JUICE - RICARDO
Preparation. In a large pot, soften the carrot, celery and garlic with the turmeric in the oil. Season with salt and pepper. Add the broth and carrot juice and bring to a boil. Add the spaghetti and simmer, uncovered, for 10 minutes or until the pasta is al dente. Add the chicken and parsley. Reheat and adjust the seasoning.
From ricardocuisine.com


CURRIED CARROT CELERY SOUP - ALL INFORMATION ABOUT HEALTHY RECIPES …
Curried Carrot Soup Recipe | EatingWell great www.eatingwell.com. Cook oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. 214 …
From therecipes.info


THAI GREEN CURRY CHICKEN SOUP - DAMN DELICIOUS
2018-03-16 Add chicken, garlic and onion to the stockpot and cook until golden, about 3-5 minutes. Stir in green curry paste and ginger until fragrant, about 1 minute. Stir in chicken stock and coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
From damndelicious.net


CURRIED CARROT GINGER SOUP (CREAMY, FLAVORFUL & VEGAN)
2019-05-14 Put the olive oil, curry powder, garlic, ginger, carrots, and 1.5 cups veggie broth in a pan on high heat. Bring to a boil, then lower heat to a simmer until the carrots are soft (about 15 to 20 minutes). Near the end of the time, the veggie broth will have mostly evaporated, so pour in the remaining 1.5 cups.
From fannetasticfood.com


CURRIED LENTIL AND CHICKEN SOUP | CANADIAN LIVING
2015-02-28 Reduce heat, cover and simmer until lentils are tender, about 10 minutes. Stir in chicken and any juices. Cook, uncovered and stirring occasionally, until slightly thickened and chicken is no longer pink inside, about 5 minutes. Remove from heat; stir in lemon juice. Spoon into serving bowls; top with yogurt and parsley.
From canadianliving.com


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