Chicken Tikka Soup has been on my meal plan for the last couple of weeks now as it’s such a great way to use up leftover chicken

I thought it was about time to share my chicken tikka soup recipe with you seeing as I’ve had it on every meal plan this year and lots of you have messaged me to ask how I make it.

It’s so tasty and I really do think it’s a fab way to use up chicken leftovers and most of the ingredients can be swapped in and out depending on what you have in – I like to use potatoes instead of butternut squash rather than buying butternut squash if I don’t have it in!

The batch that I’ve just made was actually made more for the freezer as I had some chicken leftover from the weekend to use up so aside from the bowl I just had for lunch, the rest of it has gone straight into the freezer in portions that are the perfect size for lunches.

Chicken Tikka Soup Recipe....

Name: Chicken Tikka Soup Recipe....
Prep time: 10 min
Cook time: 53 min 20 s
Total time: 1 h 3 min 20 s
Cuisine: Indian
Ingredients: 500g frozen butternut squash chunks (honestly they save some much time and cost about the same as a fresh butternut squash); 500g cooked chicken; 1 medium red onion; 500ml chicken stock; 2 tbsp chicken tikka spice; 1 tin chopped tomatoes; 1 tin coconut milk; Olive oil

Prep Time: 10 minutes

Cook Time: 53 minutes 20 seconds

Total Time: 1 hour 3 minutes 20 seconds

This Chicken Tikka Soup recipe is my new favourite way to use up leftover chicken. It freeze really well too and if you prefer it to be less soupy then just use less chicken stock and serve with rice instead.

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Ingredients

500g frozen butternut squash chunks (honestly they save some much time and cost about the same as a fresh butternut squash)
500g cooked chicken
1 medium red onion
500ml chicken stock
2 tbsp chicken tikka spice
1 tin chopped tomatoes
1 tin coconut milk
Olive oil

Instructions

Preheat the oven to around 200 c
In a large deep casserole dish, add in the butternut squash, chicken and onion and coat in some olive oil.
Roast for 20 minutes to bring out the flavour and then add in the rest of the ingredients.
Give it a good stir and pop back in the oven.
Cook for another 25-30 minutes
Serve.

Notes

I have a huge enamel roasting dish that I use for this recipe which is ideal.

I probably should make my chicken and butternut squash more bite-sized but I like that it’s half soup and half curry.

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