Comforting and Tasty, Soup is GOOD Food!

Nothing comforts and satisfies in the winter months quite like soup.

I’m writing recipes for my Soups, Stews and Breads class this Friday and could not resist whipping up a batch of Chicken Lentil Soup for my family.  This hearty chicken soup is packed with good things from the earth including lentils.  Lentils are a wonderful addition to any soup for thickening and to add blood sugar stabilizing fiber and protein. For the best results, choose the yellow, orange or red lentils, they cook to tender in 15-20 minutes.  And a nice bonus; they give soups a beautiful orange color!

Two seats available this Friday, CLICK HERE for all the details or email lorie@atasteofparis.net HURRY, they won’t last long!

Chicken and Lentil Soup

6 cups chicken stock

1 cup water

1 tablespoon olive oil

1 medium onion diced

3 ribs celery finely chopped

1 cup carrots chopped

1 clove garlic pressed

1 cup red or orange lentils

1 15 ounce can diced tomatoes

1 can cannellini beans drained and washed

1 bay leaf

2 chicken breasts cooked and diced

1 zucchini sliced thin

2 cups baby kale

Salt and pepper to taste

In a stock pot, set to medium heat, cook onions, celery and carrots in olive oil for about 5 minutes. Add stock, water, garlic, tomatoes, beans, lentils and bay leaf to the pot.  Simmer for about 15 minutes until lentils are tender.  Add chicken, zucchini and kale to the pot and cook about 2 minutes, season if desired before serving soup.