It was anything but cold here in San Diego this past weekend, but it is winter – and with that comes the craving for delicious nutritious soup! You know my freezer is always stocked with homemade soup selections, so it was time to restock! Here’s what came from two chickens and a few vegetables:
4 Quarts Chicken Soup, 5 Quarts Roasted Chicken Lentil Soup, Chicken Salad, and Roasted Chicken (with sweet potatoes) for dinner!
The recipe for this lentil soup is straight from Ina Garten’s Vegetable Lentil Soup recipe, with the added deliciousness of shredded roasted chicken! Either way, it’ll warm you up!
Lentil and Roasted Chicken Soup
(Vegetarian – Omit the Roasted Chicken)
1 pound lentils
3 large yellow onions
2 leeks, white parts only (chopped)
3 cloves garlic – minced
1/4 cup olive oil
1 TBSP Kosher salt
1 1/2 tsp. freshly ground black pepper
1 TBSP minced fresh thyme leaves or 1 tsp dried
1 tsp. ground cumin
8 celery stalks – ½-inch chop
6 carrots – ½-inch chop
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine
Freshly grated Parmesan cheese
2 Bone-In Roasted Chicken Breasts (shredded) – optional
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, sauté the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and sauté for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and shredded chicken. Serve hot, sprinkled with grated Parmesan.
Versatile Chicken! I love to make chicken salad with roasted chicken, so I cut up the two chickens, roasted the 4 breast halves with the legs and wings, used the two backs and all the thighs for the chicken soup. Two of the roasted chicken breast halves were shredded for the Lentil soup, and the other two were chopped and combined with some chopped celery, carrots, walnuts, dried cranberries, a dash each of Kosher salt, fresh ground black pepper, and cumin, along with a couple spoonfuls of mayo – and voila – Roasted Chicken Salad!
Treat yourself to a Sunday, Fun Day in the kitchen – and reap the reward with meal after meal!
Your freezer IS your pantry – saving money, saving time!
Hi Everyone – Thought I’d share that I entered Rachael Ray’s Great American Cookbook Competition! I submitted a 3-minute demo video, 3 original recipes (previously posted here!), and an essay and concept for my cookbook! I had fun getting all that together over the past week – and I’ll keep you posted on how things develop! Happy New Year!
Hello Everyone! It’s been a long time, but I’m still here and I’m still cooking! I hope you are all doing well and finding time to mix it up in the kitchen! The expression, “time flies,” has never been truer when it comes to my blog. I know its been a while since my last post, but almost a year and a half! That doesn’t seem possible. I didn’t stop cooking and loving it, I guess the daily doings of life swept me up and time flew away! Anyway, back to my blog, here’s an excerpt from my first blog post – describing my intent and purpose:
My hope is that this blog will become a place for friends and family to contribute favorite recipes, cooking ideas, shopping tips, and anything food-related. I hope we’ll learn from each other and inspire one another to try something new. Please use this blog as your place to ask questions and find answers to build your capacity in and around the kitchen! I’ll contribute on (hopefully) a regular basis – and I hope you do, too!
I’m on board and I hope you are, too. I’ll post interesting (and delicious) dishes from my kitchen and I hope we get to interact around food. Ask questions, share recipes, whatever. If it’s around food and cooking – you’re in the right place.
Until next time, Buon appetito.