I found this recipe on eatbetteramerica.com’s website and decided to give it a try. I have been looking for a chicken soup to make as I haven’t posted one up yet. I normally avoid chicken soup recipes as they usually involve a whole chicken which you have to cook first and then add and I just personally couldn’t be bothered. This recipe uses chicken thighs which are alot easier to manage. I also love lentils so it was already a good combination. The original recipe involves a slow cooker which I don’t have and american measuring units whcih I can never get my head around so I have transformed this recipe into a much easier good ol’ “put it all in pot on a stove” kinda way.
The recipe: Italian Chicken and Lentil Soup
454g boneless skinless chicken thighs (I used boned ones)
1 medium onion, chopped
1 medium courgette, chopped (2 cups)
4 medium carrots, sliced (2 cups)
230g dried lentils, soaked overnight
4 1/2 cups chicken stock
85g sliced mushrooms
1 tin diced tomatoes
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
Shredded Parmesan cheese, if desired
Salt and pepper
First remove the skin and fat, if any, from the chicken thighs. Heat some oil in a pot and cook the chicken and the onion slowly for 10-12 minutes. Add the rest of the vegetables and mix well for a few minutes. Then add the lentils and do the same again. Add the tomatoes and stock, bring to the boil and simmer gently for around 20-25 minutes. If you are using chicken thighs on the bone, you can now remove them from the pot and shred all the chicken off the bone and return the meat to the pot. Give the soup a good stir and add any extra seasoning. Pour into bowls, add a good bit of chopped basil and grate any parmesan on top, and enjoy!