Chicken & Lentil SoupSubmitted by: AWOLF24
IntroductionAdapted slightly from the cookbook "1 Stock, 100 Soups" - I used instant bouillon instead of the vegetable stock recipe that is provided in the cookbook. Adapted slightly from the cookbook "1 Stock, 100 Soups" - I used instant bouillon instead of the vegetable stock recipe that is provided in the cookbook.
3 T olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 1/2 cups chopped white mushrooms
4 T dry white wine
5 c chicken broth
1 bay leaf
2 t dry mixed herbs (whatever you have on hand - I used thyme and oregano)
3/4 c lentils
2 1/2 c diced cooked chicken
salt and pepper to taste
2. Increase the heat to medium, add the wine and cook 2 to 3 minutes until the alcohol evaporates. Add the broth, bring to a boil, add bay leaf and herbs, reduce heat and cover, simmer for 30 minutes. (I used raw diced chicken and added chicken at this point but if you have cooked chicken, wait until step 4).
3. Add lentils, re-cover, and simmer for 40 min., stirring occasionally.
4. If you use pre-cooked chicken, add now and simmer for 10 min. to heat through.
5. Season with salt and pepper to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user AWOLF24.