Saturday, November 24, 2012

Chicken & French Lentil Soup

There are nights when you want something light, cozy, and simple. Tonight was one of those nights. You can sub out the lentils for rice or pasta or quinoa if you like. You can use homemade chicken stock or boxed. You can roast your own chicken or buy a hot rotisserie chicken from the grocery store. I used fresh thyme, but in a pinch, dried will do. You can add other herbs too. This recipe is more of a general guideline so go ahead and tweak it however you see fit. 

Simple Chicken Soup 
makes 4 cups 

1 onion, minced 
4 carrots, peeled and chopped
1 shallot, minced
4 cloves garlic, minced 
3 sprigs thyme
1 cup cooked french lentils
2 cups roasted chicken, pulled apart
1 quart chicken stock (or broth)
2 tbsp sherry cooking wine (or white wine)
1 tsp curry powder 
1 tbsp soy sauce 
cracked pepper, to taste
kosher salt, to taste 

Optional Garnish Ideas
chopped parsley
chopped chives
grated parmesan
lemon zest 
hot chili oil 

1. Heat 1 tbsp grapeseed oil and add onions and  carrots. Saute for about 5-7 minutes until softened.
2. Add shallot, curry powder, thyme, and garlic and saute for 1 minute more. 
3. Deglaze with sherry wine. Once pan is almost dry add stock, lentils, chicken, and soy sauce. Simmer for 5 minutes. Season to taste with salt and pepper. 
4. Portion into bowls, garnish, and enjoy!

Hope you are all enjoying this long holiday weekend as much as I am ;) 

xo, LFE

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