Chicken and Lentil Soup
- Chicken – 3 pieces of left over Italian dressing seasoned grilled chicken
- Diced small
- Garlic – 1 head, minced
- Onion, Yellow – 1 large, minced
- Carrots – 1 Cup, cut into small pieces
- Peas – 1 Cup
- Butter – ½ cube
- Olive Oil – 3 Tbsp.
- Chicken Broth – 4 cups
- Water – 8 cups
- Lentils – 1 pound
- Salt – 1 Tbsp.
- Pepper – 2 Tbsp.
- Italian Seasoning – 1 tsp.
This recipe takes advantage of a rare commodity, left over grilled chicken. The chicken can be either skin-on or skin-off – skin-on has more flavor, but maybe a calorie or two more than the skin-off chicken.
In a large stew pot, heat the butter and oil over medium heat; add the diced chicken, garlic, and onion and sauté till the onions become translucent.
Add the salt, pepper, Italian seasoning, water, and chicken broth; simmer on low till the carrots are done, but not soft (about an hour).
Add peas and lentils, and cook till the lentils are done (about 25 minutes depending on variety – be careful, some lentil varieties take over an hour to cook).
Once the lentils are done, take off the heat and let rest for about 15 minutes covered – don’t worry, it will not get cold.
While the soup is resting, make up some toasted garlic bread to go with it.
Once all is ready, set the family around the table, say grace and give thanks to our Lord and Saviour for all things, and enjoy.