This meal is wonderfully tasty, economical, and saves on time because you’re able to use the same equipment you’ve been using anyway to make the rotisserie style chicken.
Tip: You can also use the leftover chicken to make yummy gluten-free chicken nuggets.
- Broth from rotisserie style chicken
- Onion (from the rotisserie style chicken)
- 1/2 Pumpkin
- You can use a small whole pumpkin if you want; this soup is a good way to use a half pumpkin if you’ve just roasted the other half as part of the roast chicken meal.
- Any other vegetables that you have leftover from making the roast.
- 400g tin of brown lentils (drained & rinsed)
- Coconut milk or coconut cream
- You can also try with cream, rice milk, or almond milk depending on what your household drinks. I personally like coconut milk as it has a naturally sweet and creamy taste.
Allergies: soy free, dairy free, gluten free, egg free, nut free.
- Finely chop the vegetables. This includes the whole onion that was inside the chicken while it was slow cooking!
- Once you’ve finished making your roast chicken meal (including the slow cooked corn on the cob if you’re making that), pop the veggies and lentils into the slow cooker. The chicken broth is all fresh and natural, not to mention already beautifully flavoured from the dry rub used on the chicken.
- Cook for an hour on High in the slow cooker. Check the flavouring and adjust seasoning if you wish. Add coconut milk until it’s achieved the level of creaminess that you prefer.
- Cook for another hour on High.
- You can leave the soup with a chunky texture if you want or blend (i.e. with a stick blender or in a food processor).