Toasted Naan And Chicken Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions, carrots, and celery, and cook until softened.
• STEP 2.Add garlic, ginger, and spices, and cook for another minute until fragrant.
• STEP 3.Add chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.
• STEP 4.Meanwhile, preheat the oven to 400°F (200°C). Slice the naan bread into strips and place on a baking sheet. Toast in the oven for 5-7 minutes until crispy.
• STEP 5.Once the soup has simmered, add shredded chicken and cook for an additional 5 minutes until heated through.
• STEP 6.Serve the soup hot, garnished with fresh cilantro and a side of toasted naan bread for dipping.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra flavor, you can roast the chicken before shredding it and adding it to the soup.
• Feel free to customize the spices to your taste preferences. You can add more or less depending on your preference for heat and flavor.
• If you don't have naan bread, you can substitute it with toasted crusty bread or crackers.

Storage and Serving

• To reheat the soup, simply heat it on the stovetop over medium heat until warmed through.
• Serve the soup with a squeeze of fresh lemon juice for a burst of citrus flavor.
• You can also add a dollop of yogurt or sour cream on top of the soup for added creaminess.