Lunch

Chicken lentil Soup is for Lunch.

Chicken lentil Soup takes 60 minutes to prepare.

Chicken lentil Soup takes 360 minutes to cook.

Chicken lentil Soup makes 18 servings.

The ingredients for Chicken lentil Soup are:

2 whole chickens
1/2 cup soaked small white beans
1 cup dry lentils
3 carrots pared and chopped
2 stalks celery chopped
1 cup kale torn into pieces.
3 scallion onions chopped
1/4 c pearl barley
1 tsp salt
2 lemons
fresh ground black pepper to taste
cayenne pepper to taste

Here is how you make Chicken lentil Soup:

Rinse chickens and remove skin except for wings.Cut off breast meat, drumb sticks and thighs. Reserve the cut off meat for other meals. Skin neck. Remove chicken livers.In large pot place chicken backs, breast bones, skinless necks, gizzards, hearts, and chicken wings. (Skinning the chicken wings is difficult so I just leave the skin on and take it out when the meat is cooked.)Cover with water and bring to boil. Lower temp to simmer and skim off fat and froth that come to top.Bring to boil again and skim off top fat and particles again. Simmer chicken covered for three hours. Remove chicken and bones and let cool. Meanwhile add beans, carrots, celery, barley, onions and Kale.Debone chicken and add it back into the soup.Bring to boil and then simmer for another hour or until beans and vegetables are cooked. Add lemon juice, black pepper and cayenne pepper to taste.Serving Size:?This makes 18 large servings.

The nutritional information for Chicken lentil Soup is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 150.4

• Total Fat: 4.2 g
• Cholesterol: 36.6 mg
• Sodium: 1,413.0 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 2.9 g
• Protein: 15.0 g