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Soup Night
Here’s another soup that starts with cooked chicken, perhaps a rotisserie bird from the supermarket. This is also a great way to use leftover turkey.

Make ahead? Get the chicken ready: either cook 1 or 2 chicken breasts, or pick up a supermarket chicken and cut up enough to make 11⁄2 cups meat. If you need to, you can also do the entire recipe ahead; stop step 4 a few minutes early, so that the reheating doesn’t overcook the carrots.

For large crowds: This is a good candidate for making large quantities.

For vegetarians? You could leave out the chicken, of course, but you’d have to come up with another name for the soup.

Posted by Storey Publishing Published See Storey Publishing's 42 projects » © 2023 Maggie Stuckey / Storey · Reproduced with permission. · Soup Night: Photos (c) Lara Ferron
  • Step 1

    Melt the butter in a large soup pot over medium heat. Add the leeks or onion, bell pepper, and garlic, and sauté until tender but not brown, about 4 minutes.

  • Step 2

    Carefully stir in the broth, basil, oregano, rosemary, pepper, and the lentils; bring to a boil. Reduce the heat and simmer, covered, for 20 minutes.

  • Step 3

    Stir in the chicken or turkey, car- rots, and barley. Simmer, covered, about 20 minutes longer or just until carrots and barley are tender.

  • Step 4

    Stir in the tomatoes and reserved juices; heat through. Serve hot.

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