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Posted by on Nov 17, 2009 in News, soups | 0 comments

Chicken Soup with Chard and Lentils

Made a delicious soup last night. Anytime you roast a chicken make sure that you freeze the bones. I put the bones in the slow cooker the night before with some water, lemons and onion and slow cooked for about 18 hours. Beauty of the slow cooker is you do not loose any of the precious liquid. Then last night when I got home, I drained it. Quickly sauteed diced onion, celery, carrots and garlic for about 8 minutes and then added the luscious broth. Brought that to a boil and reduced to a simmer for about 15 minutes. Then I drained a can of french lentils, dumped them in and chopped up some swiss card, cooked another minutes and then added some shredded chicken and checked the seasoning. It was so yummy! The nice thing was because the stock had been simmered for so long the soup was really quick and full of flavour. Perfect stormy night dinner last night with the wind storm and rain.