Winter Chicken Lentil Soup

I’ve been feeling mentally drained out lately and I was looking for comfort in every way I can. This is one of them. Chicken soup is usually served when someone is physically sick, but there really is more to it than nourishing my body. It can be mentally healing as well. Growing up, my version of chicken soup when I was sick was rice porridge. This just felt more appropriate at this time in the middle of winter. Am I just having the winter blues? Well, this soup sure did warm up my heart and my belly. Who knew chicken soup can bring out the drama in me.

For Chicken Stock:

1ea (whole bird) Chicken Bones

2T Vegetable Oil

3ea Chicken Drumsticks, no skin (For Chicken Shred)

1/2C Onions, large diced

1/2C Carrots, large diced

1/2C Celery, large diced

1/2C Parsley Leaves and Stems

1T Black Peppercorns

2ea Bay Leaf

4C Cold Water

Saute chicken bones in vegetable oil until golden brown. Add the onions, carrots, celery, parsley, black peppercorn, and bay leaf. Add cold water (just enough to cover the bones) and then bring to a boil. Turn down the heat to a simmer and cook for about 1 hour. Add the chicken drumsticks used for shredding with the stock. Cook until drumsticks are tender, and then shred to set aside. Strain the stock and set aside.

2T Olive Oil

1/2C Carrots, small diced

1/2C Celery, small diced

1/2C Leeks, small diced

1C Butternut Squash, large diced

1C Lentils

4C Chicken Stock

1/2C Kale, chiffonade

1/2C Swiss chard, chiffonade

1/2C Chicken Shred

Salt

Pepper

Parsley Leaves

Celery Leaves

Sweat carrots, celery, leeks, and squash with olive oil. Add lentils and saute for 1 minutes and then add chicken stock. Cook until lentils and squash are tender, stirring occasionally. Add kale, swiss chard, and shredded chicken. Adjust seasoning with salt and pepper. Garnish with parsley and celery leaves.