Name: Tandoori Chicken Soup with Wild Rice and Lime Raita
Ingredients: 1 whole chicken; 2 cups (500 mL) yogurt; 3 Tbsp (45 mL) Shan Tandoori Masala; leftover chicken bones; 2 large carrots, cut in large chunks; 4 ribs celery, cut in large chunks; 2 medium onions, cut in large chunks; 2 Tbsp (30 mL) oilve oil; 1 carrot, cut in small dice; 1 rib celery, cut in small dice; 1 medium onion, cut in small dice; cooked tandoori chicken; 6 cups (1.5 L) chicken stock; ½ cup (125 mL) cooked wild rice; Shan Tandoori Masala to taste; salt and pepper to taste; ½ cup (125 mL) yogurt; zest and juice of 2 limes (about ¼ cup (50 mL) juice); fresh cilantro leaves

This hearty chicken soup was a smash hit at the 2015 PotashCorp Wintershines Warm the Heart Novice Soup Cook-Off in Saskatoon.

Courtesy of Davinder Singh of Hunter’s Eastview Bowl, Saskatoon

Ingredients

Tandoori Chicken

whole chicken

cups (500 mL) yogurt

Tbsp (45 mL) Shan Tandoori Masala

Chicken Stock

leftover chicken bones

large carrots, cut in large chunks

ribs celery, cut in large chunks

medium onions, cut in large chunks

Soup

Tbsp (30 mL) oilve oil

carrot, cut in small dice

rib celery, cut in small dice

medium onion, cut in small dice

cooked tandoori chicken

cups (1.5 L) chicken stock

cup (125 mL) cooked wild rice

Shan Tandoori Masala to taste

salt and pepper to taste

Lime Raita

cup (125 mL) yogurt

zest and juice of 2 limes (about ¼ cup (50 mL) juice)

fresh cilantro leaves

Ingredient Substitution Guide

Directions

Step 1

Debone chicken, saving bones for stock. In bowl, mix together yogurt and tandoori spice. Add chicken; let chicken marinate, covered and refrigerated, overnight.

Step 2

Roast chicken in 350°F (180°C) oven for about 30 to 45 minutes, until instant-read thermometer inserted in several places reads 180°F (82°C). Let cool; cut into small cubes.

Step 3

While chicken is marinating, make stock by boiling together reserved chicken bones, carrot, celery, onion and 32 cups (8 L) water (This will take about 4 to 6 hours.)

Step 4

In skillet, heat oil; sauté carrot, celery and onion until onion is translucent. Stir in chicken. Pour in chicken stock; bring to a boil. Reduce heat; simmer for 15 to 20 minutes. Stir in rice, cook until warm through. Sprinkle in tandoori spice, salt and pepper to taste.

Step 5

Mix together yogurt, lime zest and lime juice. Drizzle over each serving; top with cilantro leaf.

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Tandoori Chicken Soup with Wild Rice and Lime Raita