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?”
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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 bias
5 carrots, 1/4 in slices on a bias
1 cup dried french lentils
Dill for garnish
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
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.
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.
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.
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.