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How to Make Homemade Chicken And Lentil Soup

Updated on October 27, 2012
Chicken and Lentil soup
Chicken and Lentil soup | Source
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This is my take on homemade chicken soup. It was inspired by a beef soup recipe by Giada De Laurentiis.

I also mixed in ideas from a few other recipes and substituted one or two ingredients. The end result was a very satisfying chicken soup with lentils (I’ve also done this with barley). This ISN’T a quick and easy recipe:

It takes around 4 hours from start to finish (from preparing all the vegetables and meat to letting to cool enough to eat), but it is the best homemade chicken soup you’ll ever eat. It’s great for a cold day, served with warm garlic bread. Enjoy!

needed ingredients
needed ingredients | Source

Ingredients:

2 pounds of chicken breast, cut into 1 inch cubes

Pepper to taste

Salt to taste (optional)

1 large onion, diced

3 large celery stalks, diced

2 large carrots, diced

1 orange, yellow, or red bell pepper, diced

1 green bell pepper, diced

6 garlic cloves, diced or minced

2 teaspoons Herbs of Provence

1 teaspoon oregano

99 oz. chicken broth (two large 49.5 ounce cans)

1 (28 oz.) can of diced tomatoes with green chili peppers or jalapeños (or plain if you don’t want it spicy)

1 (11-14 oz.) bag lentils*
*NOTE: if you want to try this with barley instead of lentils few the direction for the soup as for the lentils. (Remember to make sure the barley is soft before eating.)

This soup can take up to four hours to be ready to eat, but it is worth it!
This soup can take up to four hours to be ready to eat, but it is worth it! | Source

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Directions:

1. Cook chicken with pepper and salt until browned (about 8 minutes) in a large Dutch oven or tall stock pot.

2. Remove chicken and place in a bowl, leaving juices in the pot.

3. Sauté the onions, celery, carrots, peppers, garlic and herbs, until translucent (about 8 minutes) in the pot with the juices.

4. Add chicken with all accumulated juices back to pot.

5. Add chicken broth and tomatoes with chilies.

6. Bring soup to a boil. Cover and reduce heat to low and simmer for 1 hour.

7. Add lentils, cover and simmer for 45 minutes or until lentils are soft.

8. Let soup cool for 20-30 minutes or longer until it has cooled enough to eat.

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    • Edgar Arkham profile image
      Author

      Edgar Arkham 5 years ago from Modesto, CA

      It's a great soup with or without meat. Thanks for reading; hope you enjoy it!

    • profile image

      konrel 5 years ago

      Sounds yummy. I will try this soup with vegetarian chicken.

    • Edgar Arkham profile image
      Author

      Edgar Arkham 5 years ago from Modesto, CA

      Thank you for reading. I hope you like it!

    • profile image

      Marcela Arnaut 5 years ago

      Oh my goodness, I love lentils and just bought some today. I usually make them Mexican style but I have to try it your way. I'll have to go shop for the rest of the ingredients. Thanks for posting this!

    • Edgar Arkham profile image
      Author

      Edgar Arkham 5 years ago from Modesto, CA

      Thank you for enjoying the recipe. I hope you enjoy the soup whenever you get to try it!

    • Eileen Goodall profile image

      Eileen Goodall 5 years ago from Buckinghamshire, England

      We love lentils in our family, it's such a comfort food, thanks for this recipe I'll be trying it soon. My favourite quick meals are Lentil Soup, Dhal, and Garlic & Lemon Prawns with Green Lentils. Ooh no, now I've made myself hungry - thanks for sharing :D