A comforting one-pot chicken and lettuce soup made with leftovers, fresh greens and simple ingredients. Perfect for busy weeknight dinners.

Part two of the Lettuce Series, as I’ve dubbed it, involved throwing a bunch of ingredients into a large pot and ending up with a soup that made life feel a whole lot better. Chicken Lettuce Soup wasn’t a planned recipe, but it’s the kind that, once you’ve tasted it, you realise needs to be shared with the world. Or at least the little corner of the world this blog reaches.

The best thing about this soup? The mothership liked it. And trust me when I say that her approving of something containing both chicken (she’s steadily developing a dislike for meat) and lettuce (see part one of the Lettuce Series) felt like a major life achievement.

Note: I used leftover smoked chicken, but any cooked chicken works just as well

For those joining this rodeo late, check out the Lettuce Sourdough-wich recipe to understand the concept of reverse parenting. And if soups are your thing, the Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup might offer a little inspiration.

A hearty grilled lettuce sourdough sandwich packed with lettuce, cheese and tomato, born from an attempt to get reluctant parents to eat more greens.

Remember those childhood days when parents came up with innovative ways to make you eat those dreaded greens? There’s been a role reversal at home, where I now have to find ways to get the parents to eat “foreign” vegetables — namely lettuce, broccoli, zucchini, and other vegetables they didn’t grow up with.

I get the reluctance, I really do. But as I keep reminding them, “You’ve got to eat your greens.” #Payback

With lettuce, I started with the tried-and-tested salad route, which worked brilliantly for my father. He loves salad. My mother? Not so much. She was, and continues to be, reluctant.

Determined to get her to eat it, I began tweaking a few recipes and, voila! She ate the lettuce-loaded food, and I ended up with what I’m now calling the Lettuce Series, starting with the Lettuce Sourdough-wich.

The parents have developed a taste for sourdoughs, and since all three of us love pan-grilled sandwiches, I snuck a few leaves into our breakfast sandwich one day, and, to my delight, oh delight! It’s hearty, tasty and that golden crunch when you bite in… mmmmm.

You can use vegetables other than tomato here, but there’s something pure and nostalgic about the combination of bread + cheese + tomato that I adore. Just one thing to remember: these sourdough-wiches (sandwich… sourdough-wich… you get the drift) are pretty filling. In fact, I ended up skipping lunch altogether and settled for supper and a late-night snack instead.

Things to remember

• You can use vegetables of choice, but as I’ve mentioned, tomato and cheese are pure nostalgia and classic.  
• If the idea of pan grilling terrifies you, pop the sourdough-wich into a sandwich maker – whatever makes life easier!

A comforting Bengali-style roasted yellow moong dal cooked with vegetables and whole spices. A wholesome everyday meal best served with steamed rice.

There is a quiet joy in dishes that ask for very little and yet deliver so much comfort. The reasons could be many: they’re fuss-free to cook, they soothe both the palate and the soul, or, in the case of Yellow Moong Dal with Vegetables—a personal favourite—they’re tied to childhood memories and special occasions.

This Bengali favourite relies on minimal spices and aromatics, allowing the roasted yellow moong dal to remain the star of the dish. A handful of vegetables adds sweetness, texture and a nutritional boost, turning it into a wholesome meal that’s equally at home alongside steaming rice and a simple bhaaja. For the uninitiated, a bhaaja is the Bengali word for a fried dish. With this dal, it could be a lightly fried begun (brinjal) bhaaja, aaloo (potato) bhaaja or even kumdo (pumpkin) bhaaja.

Better still, it comes together fairly quickly, especially in a pressure cooker, which is how we almost always make it at home.

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Chicken Lettuce Soup

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner

• 250 grams Smoked chicken (shredded/boneless)
• 200 grams Lettuce
• 1 Carrot
• 1 cup Cooked noodles/spaghetti (optional)
• 1 Onion
• 1/2 inch Ginger (grated)
• 6 cloves Garlic
• 3 tablespoon Olive Oil
• 3 Chicken stock cubes
• Salt (as required)
• Black pepper powder (as required)
• 1 litre Water

1. Peel and mince the onion and garlic cloves.
2. Peel and cut the carrot into cubes
3. In a large pot, heat olive oil.
4. Add onion, garlic, ginger and sauté till the onion is slightly translucent.
5. Throw in the carrots.
6. Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
7. Cube or tear the cooked chicken and add to the simmering pot of soup.
8. Wash the lettuce well, tear and add to the soup.
9. Add the cooked noodles/spaghetti if using.
10. Check the seasoning and add salt and/or pepper if required.
11. Adjust the consistency of the soup with water if required.
12. Simmer for another 7-10 minutes.
13. Serve hot with bread of choice.

brunch, dinner, Main

chicken, chicken soup, lettuce

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Chicken Lettuce Soup

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner

• 250 grams Smoked chicken (shredded/boneless)
• 200 grams Lettuce
• 1 Carrot
• 1 cup Cooked noodles/spaghetti (optional)
• 1 Onion
• 1/2 inch Ginger (grated)
• 6 cloves Garlic
• 3 tablespoon Olive Oil
• 3 Chicken stock cubes
• Salt (as required)
• Black pepper powder (as required)
• 1 litre Water

1. Peel and mince the onion and garlic cloves.
2. Peel and cut the carrot into cubes
3. In a large pot, heat olive oil.
4. Add onion, garlic, ginger and sauté till the onion is slightly translucent.
5. Throw in the carrots.
6. Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
7. Cube or tear the cooked chicken and add to the simmering pot of soup.
8. Wash the lettuce well, tear and add to the soup.
9. Add the cooked noodles/spaghetti if using.
10. Check the seasoning and add salt and/or pepper if required.
11. Adjust the consistency of the soup with water if required.
12. Simmer for another 7-10 minutes.
13. Serve hot with bread of choice.

brunch, dinner, Main

chicken, chicken soup, lettuce