In the fall, I went through a pickling craze. Got all pickle’y’ with baby dills, green beans and lemons.Yes, lemons. It was the first time I’d ever made them. Noticing they were popping up everywhere in specialty shops, I figured…why not? So, we were cleaning out my fridge the other day and there they were…taunting me. I had gone to the effort to make them and never used them. Shoot! I had leftover roast chicken, some white lentils, a few apples that were losing their crispy. Time to play “invent a soup”! I’ll give you the pickled lemon recipe first and then I’ll share the Moroccan inspired soup I came up with. It’s light, refreshing and just perfect for a spring lunch. Kid friendly mild, but with the addition of some sophisticated flavours that will appeal to any adult foodie.
Moroccan-inspired Lemon Chicken Soup
This soup does keep as leftovers, but I personally preferred it fresh when the broth was clear and the flavours were crisp. Remember to experiment to your own taste. Some people may find this too tart, we liked it, but you could always add more coconut milk to temper that . Enjoy & tell me how it goes! If you are the adventurous type you can make your own preserved lemons - https://www.bonappetit.com/test-kitchen/cooking-tips/slideshow/sunshine-in-a-jar.
- 5 cups chicken stock
- 2 pickled lemons
- 6 carrots, medium dice
- 4 apples peeled, medium dice
- 3-4 cups cooked chicken, torn
- 2 celery stalks, medium dice
- 2 cups white lentils
- 1 cup coconut milk
- ½ cup pineapple/ apple or orange juice
- ¼ cup balsamic vinegar
- 3 tbsp. olive oil
- 1 tbsp. butter
- 2 tbsp. fresh ginger, minced
- 3 cloves garlic, minced
- 2 tbsp. mild or medium curry paste
- 3 tsp. five spice powder
- 2 tsp. cloves, ground
- 2 tsp. cumin
- 1 tsp. turmeric
- 1 tsp. cinnamon
- salt and pepper, to taste
- plain yogurt, lemon and pumpkin seeds to garnish
- Step 1 Zest one of the pickled lemons, set aside. Squeeze the juice from both lemons, set aside. Chop up the flesh from half a pickled lemon, fine dice, set aside.
- Step 2 Heat olive oil and butter over medium heat in a large stock pot, stir in carrots, celery, apples, garlic and ginger. Add curry paste and lemon zest. Gently toss until covered.
- Step 3 Add lentils, stir until well mixed, add the chicken (or vegetable) broth if you prefer. Cover and simmer until lentils begin to soften, about a half an hour.
- Step 4 Add juice (pineapple and lemon), balsamic vinegar, coconut milk and remainder of spices, including salt and pepper.
- Step 5 Toss in chicken. Stir regularly to avoid lentils sticking to bottom of pot.
- Step 6 Allow to simmer for another 15-20 minutes.
- Step 7 Serve immediately in bowls with a slice of lemon, a dollop of yogurt & pumpkin seeds on top.
“We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.” ~ Alfred E. Newman