Let me tell you, this soup is a labor of love! I might go as far as to say that this soup is the best chicken soup around town 🙂 The secret step is roasting the chicken prior to cooking in the crockpot. I know, I know, who has the time for all this? Really, it’s mostly a waiting game, with little assembling and prep. I guarantee your mother, grandma, and aunt will be saying, “how did you make this soup better than mine?”
Tag us in all your #nourisheats @nourishcollectiveRDN soup renditions
Bon Appetit!
Ingredients
1 whole chicken
2 tbsp salt-free 21 spice seasoning
4 tbsp olive oil
9 cups of water
1 tsp salt
6 cloves of garlic, minced
8-10 ribs of celery (1 stalk), 1/4 in slices on a biasÂ
5 carrots, 1/4 in slices on a bias
1 cup dried french lentils
Dill for garnish
Instructions
Step 1:
Preheat the oven to 375. Place the chicken in a pyrex. Use 2 tbsp of olive oil and season the chicken. Cook for 1 hour
Step 2:
Take the roasted chicken from the oven and place it in a crockpot. Add 9 cups of water and salt. Set to high and cook for another 6 hours.
Step 3:
1 hour before the chicken is done cooking, prepare the garlic, celery, and carrots for sauteeing. Heat a pan to medium-high and add 2 tbsp olive oil. Once the pan is heated, add the garlic, celery, and carrots. Sautee on medium heat for 10 minutes or until the veggies are tender. Set aside.
Step 4:
Removed the chicken from the crockpot and place it in the pyrex used for roasting the chicken to cool. Strain the broth into a large pot.Â
Step 5:
Place the lentils in a small pot and add 1 cup of chicken broth and 1 cup water. Cook for 17-20 minutes or until tender. While the lentils are cooking, peel, and separate the chicken meat from the bone. Finally, in a large pot combine the broth, chicken, and veggies. Add the lentils and dill to each bowl of soup.
