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How to Make Homemade Chicken And Lentil Soup
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!
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.)
When do you enjoy chicken soup the most?
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.