Lemon Lentil Chicken Soup

One whole chicken
3 quarts water
1 leek sliced
1 cup sliced carrots
1 cup kale torn into small pieces (no thick stem)
1 cup parsley
1 lemon
1 cup lentils rinsed and checked for stones
1/2 cup barley
Cayene pepper to taste
salt to taste

You may wish to save a few cups of clear chicken broth for other recipes.
I freeze a couple of cups and make small portions using an ice tray.
The finished soup also freezes well.

To prepare chicken broth and meat from scratch:
Remove the skin from one 5 lb chcken (I don't bother to skin the wings). Remove the chicken breasts and save them for other meals.
In large pot, cover chicken pieces (including the skinned neck), heart and gizzard and bring to boil.
A foam will form on the top. Lower heat and skim off the foam and fat. Bring to boil and skim again. Continue until broth is clear.
Simmer on low or place in crock pot for five hours.
Strain meat from broth and cool.
Debone the cooled chicken and return it to the remaining broth. Add leek, lentils, carrots, barley, and Kale.
Simmer for one hour or until vegetables are cooked. Add cayene pepper, lemon juice, and salt to taste.
garnish each bowl with a little chopped parsley on top.


Serving Size: Makes 24 cups or 12 servings 2 cups each