Lentil soup with chicken
Description
A hearty first course dish. Lentils cook quite quickly and give the soup a bright orange color if you use colorful legumes. Keep in mind that lentils tend to break down during cooking, so use a bit more liquid to avoid ending up with a pureed soup. Any part of chicken works great for cooking this soup: wings, shoulders, breast, drumsticks, etc.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the potatoes, carrots, and onions, and rinse them in water. You can also add tomatoes, celery stalks, bell peppers, or white cabbage.
- 2
Step 2
Rinse the chicken pieces, remove the membranes and tendons, cut into portion-sized cubes or pieces, slices. If using back or breast parts, break them in half.
- 3
Step 3
Place in a saucepan and pour in hot water. Bring to a boil and remove the foam with a skimmer. Reduce the heat and simmer the chicken for 10 minutes, covering the container with a lid.
- 4
Step 4
Cut the potatoes into medium cubes, the onion into small pieces, and grate the carrots on a fine grater. Optionally, you can also grate the onion. Place in a saucepan and boil for 10 minutes.
- 5
Step 5
Pour the lentils into a deep container and cover with cold water. Rinse several times, changing the water as it becomes cloudy, until the water runs clear. Add the lentils to a saucepan and cook the soup for another 10-15 minutes, until the lentils are soft.
- 6
Step 6
Rinse the parsley, chop it finely, and add it to the pot along with salt, other herbs, and spices. Simmer for 2–3 minutes, then taste the lentil soup and adjust the seasoning if necessary.
- 7
Step 7
Pour the hot, fragrant lentil and chicken soup into deep bowls, serve at the table with bread, garlic rolls, sour cream, etc. Call your family to enjoy a delicious lunch. Enjoy your meal!