Tuesday, December 08, 2015

Broccoli, lentil, and chicken soup


Yup, it's the day before grocery shopping, aka creative soup making. Today there were 6 leftover roasted chicken legs, a bag of frozen broccoli (purchased for days like this) and the usual soup ingredients. Broccoli and lentil  end up being a drab looking soup but the addition of Hungarian paprika and lemon zest gives it a nicer color and a bright flavor. 
Here's what you need:
3 onions diced
4 celery stalks diced
3 carrots diced
1 lb chopped frozen broccoli 
1 cup red lentils
2-3 cups cooked chicken cut up
8 cups chicken stock
1 lemon zested
1 TBS good paprika
1 tsp dried rosemary 
Salt, pepper, garlic powder 
 Start by cooking your mire poix in a small amount of oil. 
Once that cooks down a bit, throw in the broccoli and season with salt, pepper and garlic powder. Sauté for 5 minutes. 
Add lentils, broth and chicken. 

Bring to a boil and then reduce to a simmer for 30 minutes 
Or until it looks like this:
Next, season with the paprika, lemon  zest and rosemary. I argued with myself about adding lemon juice and decided against it, the zest adds a nice subtle lemon taste and my taste buds like lemon more than most people's. 
Try it, it's a nice, healthy chicken soup variation. 

I almost forgot crafty news! 
I managed to crochet this wool beanie this week. 
I just love this seed stitch, it almost looks woven. 

2 comments:

http://pinkelstar.com/ said...

Your soup looks so delicious! I like when soup is not too liquid and when there is enough of meat and vegetables.

Carol said...

Thanks! I love soup season so much.