Chicken, Soups

Chicken Soup with Rice and Lentils

I’ve always loved really thick soups. Like stand-the-spoon-up thick.

12509810_10156640299440107_3131372642960822974_nAs a kid I crumbled enough saltines into my canned tomato soup to turn it into a weird (but delicious) coral pudding. As a sophisticated Grown Up I add chunks of stale bread or biscuits or rusks, usually with a stream of olive oil. This soup doesn’t need that. I’d almost call it a porridge but I don’t want that to be turnoff. It’s the perfect January lunch, whether pre- or post-slippin’ on the slidin’ ice.

Chicken Soup with Rice and Lentils

This is a wonderful thing to make with roast chicken dinner leftovers!

6 cups Chicken Stock

1/2 cup Rice (any kind but brown will need a little longer)

1/2 cup Lentils (again, any kind…I like French or Brown lentils in this)

2 tablespoons Olive Oil

2 stalks Celery, diced or 1 Celery Root, peeled and diced

1 leek, washed well and diced

1 Onion, diced

4 medium Carrots, peeled and diced

4 large cloves Garlic, minced

2 cups cooked Chicken

2 teaspoons Salt

1/4 cup minced Parsley

freshly ground Black Pepper to taste


Bring the stock to a boil with the rice and lentils in a large pot. Reduce heat to simmer, then cover and cook until rice and lentils are tender, about 20 minutes for white rice, 40 for brown. Meanwhile in a large frying pan, heat the olive oil over medium heat. Add the celery, leek, onion and carrot. Stir and cook until tender and lightly browned. Add the garlic and remove from the heat. When the rice is tender, stir in the cooked vegetables and chicken. Add salt and parsley and pepper, tasting to make sure it’s well-seasoned. Add a little more salt or pepper if needed and serve.