Category: Main Course
Chicken & Vegetable Soup - TastyPlanner.com
Chef: Canllaith
Hearty chicken soup with lentils, barley, and root vegetables. Great for cleaning out the fridge – can be made with brocolli, capsicum, zucchini, any vegetable.
Ingredients
Cooked chicken carcass
1/4 cup barley
1/4 cup red lentils
1/4 cup split peas
3 brown onion
3 large carrots
other vegetables to taste
bay leaf
fresh herbs to taste
Instructions
Strip chicken carcass of meat and set aside.
Place carcass in large pot and add one onion, one carrot, and any other vegetables to use for stock. Cover with water, add bay leaf, and boil at high heat some 2 – 3 hours until reduced.
Strain to remove solids, retain liquid and set aside.
In the bottom of a large pot, saute the remaining two onions, sliced, in butter or oil until soft. Add chicken and liquid stock, barley, lentils, split peas, and the remaining carrots, peeled and sliced. Add any other leftover vegetables in your crisper, to taste.
Wash fresh herbs and slice finely. Add to pot. Add salt and pepper to taste. Simmer with the lid on for 1 – 2 hours, or until lentils and barley are soft. Simmer an additional 1 hour with the lid off to reduce if a stronger flavour is desired.
Freezes well.
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