Toasted naan and chicken soup from Season: Big Flavors, Beautiful Food (page 76) by Nik Sharma

Ingredients

turmeric
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garam masala
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EYB Comments

See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

See recipe for a variation.
Agaillard on March 01, 2025

I used a combination of Cayenne and Old Bay seasoning, and replaced the naan strips with flattened cereal bread. The soup was super easy to make and satisfying, and indeed way better a couple of days after. Will definitely make again, it is a nice way to use leftover cooked chicken!
Melissa_427 on December 06, 2024

I was out of Kashmiri chili so subbed in some paprika. I've had this soup on my radar for YEARS so was excited to finally prepare a pot. I was impressed how quickly it came together and how flavorful the soup was. A very fun variation on the more typical chicken tortilla soup.
DKennedy on July 29, 2019

2nd recipe out of the book. Omitted Kashmiri chili and substituted some regular chili, so color less startling. Vey tasty.
etcjm on March 02, 2019

Only did the soup, had leftover chicken, I'm poorly with cold and this sounded like it would be easy and hit the spot. It did. It was hot, so be careful if you're not a spice lover. I followed the recipe and I'm sure my chilli is Kashmiri chilli but that might have been the thing that nearly made it too hot to eat. It's such a beautiful colour with depth of flavour and little work. Will be done again maybe with the additions next time for a family lunch rather than first aid food!