lentil soup with chicken and tuscan kale

Its getting colder and its holiday time, so nothing like some comforting, healing hot soup! Here it is step by step:

Sear chicken skin side down to get a nice golden brown color both sides. I like to leave the skin on as it gives a nice flavor, and does not make the soup too smoky tasting (like you would get with bacon for example).

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In a pot add 3 tablespoons of olive oil. Add 1 each of chopped small onion, carrot and celery. Let that sweat and then add 4 cloves of whole peeled garlic. In soups and stews I keep the garlic cloves whole because I hate to lose all the juices to the cutting board.

Now season with a mix of dried thyme, sea salt, paprika, and ground black pepper. I  keep a mix of these ingredients handy with the rest of my spices. Next add a hand full of whole grape tomatoes (saves you from more chopping). and 1 cup of red lentils.

Let this cook for a minute …

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At this point add chopped tuscan kale and lay the seared chicken on top. Add 4 cups of chicken broth and let it simmer for 40 mins. With this slow simmer you get fork tender chicken!

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That’s it! Ladle the soup in a bowl and drizzle with olive oil. For a little more heat, add some chili flakes, and serve!

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