Chicken-Lentil Soup

We love soups for lunch and on chilly fall evenings. They’re easy to make out of just a few ingredients and are tasty next to a sandwich. I’ve also noticed that with soup on the side, we tend to eat fewer chips and crackers, as well. Although this soup has a dark color (from the lentils), its flavor is more like chicken noodle. If you’d like the color to match the flavor, just cook your lentils separately, and add them to your soup after draining off the cooking liquid. –Mellyn Yield:10-12 cups

  • 1/2 cup dehydrated carrots
  • 3/4 cup lentils, rinsed
  • 3/4 cup rice, uncooked (optional)
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 8 teaspoons chicken bouillon
  • 1 Tablespoon onion powder
  • 14 cups water

 

  1. Combine all ingredients in a large pot.
  2. Bring to a boil.
  3. Reduce heat and simmer for 20-30 minutes, until rice and lentils are soft.

 

 

 

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