Chicken lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 whole chickens1/2 cup soaked small white beans1 cup dry lentils3 carrots pared and chopped2 stalks celery chopped1 cup kale torn into pieces.3 scallion onions chopped1/4 c pearl barley1 tsp salt2 lemonsfresh ground black pepper to tastecayenne pepper to taste
Rinse chickens and remove skin except for wings.
Cut off breast meat, drumb sticks and thighs. Reserve the cut off meat for other meals. Skin neck. Remove chicken livers.
In large pot place chicken backs, breast bones, skinless necks, gizzards, hearts, and chicken wings. (Skinning the chicken wings is difficult so I just leave the skin on and take it out when the meat is cooked.)
Cover with water and bring to boil. Lower temp to simmer and skim off fat and froth that come to top.
Bring to boil again and skim off top fat and particles again.
Simmer chicken covered for three hours.
Remove chicken and bones and let cool. Meanwhile add beans, carrots, celery, barley, onions and Kale.
Debone chicken and add it back into the soup.
Bring to boil and then simmer for another hour or until beans and vegetables are cooked.
Add lemon juice, black pepper and cayenne pepper to taste.
Serving Size: This makes 18 large servings.
Cut off breast meat, drumb sticks and thighs. Reserve the cut off meat for other meals. Skin neck. Remove chicken livers.
In large pot place chicken backs, breast bones, skinless necks, gizzards, hearts, and chicken wings. (Skinning the chicken wings is difficult so I just leave the skin on and take it out when the meat is cooked.)
Cover with water and bring to boil. Lower temp to simmer and skim off fat and froth that come to top.
Bring to boil again and skim off top fat and particles again.
Simmer chicken covered for three hours.
Remove chicken and bones and let cool. Meanwhile add beans, carrots, celery, barley, onions and Kale.
Debone chicken and add it back into the soup.
Bring to boil and then simmer for another hour or until beans and vegetables are cooked.
Add lemon juice, black pepper and cayenne pepper to taste.
Serving Size: This makes 18 large servings.
Nutritional Info Amount Per Serving
- Calories: 150.4
- Total Fat: 4.2 g
- Cholesterol: 36.6 mg
- Sodium: 1,413.0 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 2.9 g
- Protein: 15.0 g
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