Chicken and Lentil Soup

Chicken and Lentil Soup

  • Servings: 6-8
  • Difficulty: easy
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  • 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. 

 

Lord’s Blessed Chicken Noodle Soup

Lord's Blessed Chicken Noodle Soup

  • Servings: 8-10
  • Difficulty: easy
  • Print

  • 4 – Chicken Breast halves
  • 2 – Large Yellow Onions
  • 1 – Full Head of Garlic
  • 4 – Stalks of Celery
  • 4 – Large Carrots
  • 12 Ounces Yolk-less Small Egg Noodles
  • Dried Parsley
  • Black Pepper
  • Lemon Pepper
  • McCormick Garlic & Herb
  • Italian Seasoning
  • 2 – 15 Ounce Cans Chicken Broth
  • 2 – 11 Ounce Cans of Cream of Chicken (condensed)

In a 6-quart covered pot, combine whole breast halves, chicken broth, finely chopped garlic, finely chopped one onion, finely chopped celery tops, seasoning (guesstimate on amount and work up to taste while cooking) – simmer all till chicken is shreddable.

Once chicken is shreddable, remove chicken from pot and strain remaining broth and discard the cooked vegetables – you only want the broth.  Shred chicken and set aside.

Return broth to pot and bring to a simmer while you add remaining vegetables chopped to bite size pieces.

Add boiling water to pot to bring level to 3” below top of pot; bring back to simmer and cook until celery is almost done.

Return shredded chicken to pot; add noodles and cook covered until noodles are soft.

Add cream of chicken; simmer for 5 minutes while stirring.

Remove from heat, cover, and let sit for 10 minutes.

Serve with bread (buttered sour dough is a good choice).

Say Grace and give heartfelt thanks to the Lord and enjoy.