Chicken Lentil Soup…or Turkey

The holidays have crept up again and today, the day before Thanksgiving, feels more like mid March, it’s snowing (again), much earlier than I’m ready for.  So another soup is in order.

I originally made this soup with rotisserie chicken, and whenever I buy a rotisserie chicken (or any bone in chicken) I make chicken stock with the bones.  I also keep a container of vegetable scraps in my freezer to throw in when I make stock, things like the ends of carrots, celery and onions, zucchini or herb stems.  These are great to add but not necessary, just the bones are enough.  Just fill a pot with the bones, scrapes and cold water, really any size pot is okay, and let it simmer for 3 or 4 hours (or until it is reduced and stock color) on my lowest stove setting (don’t boil it).  Then I strain it into jars or containers (only fill 3/4 full so they don’t crack), cool it in the fridge, and freeze it to make soup.

I going to do the same with the Thanksgiving turkey bones, which will go in my largest pot, and I’ll end up with a lot of stock for a lot of soup recipes.  You can substitute leftover turkey for chicken and turkey stock for chicken stock, in this recipe and really any soup recipe.  I roast the cauliflower separate which I think really gives it great flavor, rather than just throwing it in.  Lentil soup is so comforting, so healthy, and just so good.  It’s also a really easy recipe to adapt to use up whatever veggies you have after the big day meal.

Happy Thanksgiving!

Chicken Lentil Soup (or Turkey)

Meryl Downing

This simple chicken soup can be made with leftover Thanksgiving turkey too. Lots of hearty vegetables and healthy lentils make this soup perfect for cold weather!

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Course Dinner

Cuisine American

Servings 6

Ingredients

  

• 1 head cauliflower, core removed and cut into florets olive oil, salt and pepper to roast cauliflower
• 1 T olive oil
• 1 onion or leek chopped
• 2 carrot chopped
• 2 rib celery chopped
• 1 potato any kind
• ½ t kosher salt
• 8 grinds fresh black pepper
• 1 c lentils
• 1 c chicken or turkey cooked, shredded or chopped
• 1 T Italian seasoning or any herb seasoning mix
• 4 c chicken or turkey stock
• 4 c water
• 2 T fresh parsley
• Parmesan or any cheese and crusty bread for serving

Instructions

 

• Preheat oven to 425°. Toss cauliflower florets on a baking sheet with olive oil, salt and pepper and roast for about 30 minutes or until golden brown
• Meanwhile, heat olive oil in a large soup pot over medium heat, add onion, carrot, celery and potato, season with salt and pepper, and saute until softened, about 15 minutes
• Add lentils, chicken or turkey and seasoning, and stir to combine
• Add stock and water and let simmer on medium low for about an hour
• Add cauliflower (at anytime after it's roasted) and parsley
• Serve soup with grated cheese and crusty bread

Keyword Chicken Soup, Lentil Soup, Turkey Leftovers