CHICKEN LENTIL SOUP

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Chicken Lentil Soup image

First Prize Heart's Delight Recipe Contest- Junior Division. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.

Provided by BeccaB3c

Categories     Chicken

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 13

2 1/2 lbs skinless chicken, cut in pieces
1 1/2 cups lentils
1/2 cup split peas
3 quarts water
1 cup chopped celery
1 cup chopped carrot
1/2 cup chopped onion
1 teaspoon parsley flakes
1/2 teaspoon whole thyme
1/2 teaspoon pepper
1/2 teaspoon ground turmeric
1/4 teaspoon ground sage
1/4 teaspoon poultry seasoning

Steps:

  • The night before serving, bring skinned, defatted chicken, lentils and split peas to a boil in water.
  • Reduce heat to low, cover and simmer 2 hours.
  • Remove chicken; bone, dice, and refrigerate.
  • The next day, remove and discard any congealed fat.
  • Add celery, carrots, onion, parsley, thyme, pepper, turmeric, sage and poultry seasoning.
  • Simmer 1 1/4 hours.
  • Just before serving, add diced chicken and heat thoroughly.

Nutrition Facts : Calories 333, Fat 5.5, SaturatedFat 1.5, Cholesterol 120.6, Sodium 140.2, Carbohydrate 18, Fiber 7, Sugar 3.1, Protein 50.8

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