A WARM SOUP FOR A WINTERS DAY

CHICKEN & LENTIL SOUP

INGREDIENTS

5 CUPS LOW SODIUM CHICKEN BROTH

2 CUPS WATER

1 LB DRIED LENTILS

1 CHOPPED ONION

3 CLOVES GARLIC CHOPPED

PARSLEY CHOPPED

2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

1 LB CHOPPED SHREDDED CHICKEN BREAST

5 CHOPPED PLUM TOMATOES

2 CHOPPED CARROTS

2 STALKS CELERY

TEASPOON OREGANO

TEASPOON BASIL

DIRECTIONS

IN A 5 QUART SOUP POT, BRING BROTH,CHICKEN STOCK WATER, LENTILS, ONION, GARLIC, PARSLEY, OREGANO, BASIL TO A BOIL, REDUCE HEAT TO LOW, COVER, AND SIMMER 25 MINUTES.

ADD CHOPPED CHICKEN TO SOUP, ALONG WITH CARROTS, CELERY, AND SIMMER ON MEDIUM FOR ABOUT ONE HOUR UNTIL SOUP IS AS THICK AS YOU WOULD LIKE IT AND LENTILS ARE SOFT (DO NOT BOIL THIS SOUP, BECAUSE THE LENTILS WILL BECOME MUSH).