The morning rain has stopped and it’s a slightly cooler summer day in NYC today, perfect for this this recipe.
If you’ve been following this blog for awhile, you know I eat a mostly plant-based diet and I’ve never featured anything but plant-based recipes here. But when I came home to David making chicken soup earlier this week, I couldn’t resist sharing his recipe.
We’ve been dedicated to eating at home more than dining out this summer and his soup was the perfect way to use the leftover remnants of his roasted chicken dinner from the night before.
If you’re going to make a broth-based soup, I highly suggest using bones like David did not just for flavor but all of the health benefits too like:
- strengthening the immune system
- building strong, healthy bones
- improving digestion
leftover organic, free-range, antibiotic-free chicken + bones
2 organic carrots, chopped
1/2 c each yellow split peas and lentils, soaked for at least 2 hours
sea salt
1. Bring a large pot of water to a boil.
2. Season with garlic sea salt and pepper
3. Add chicken bones and darker excess meat and let it simmer for 45 minutes to an hour
4. Add carrots and onion and let simmer for 30 more minutes
5. Add yellow split peas and red lentils and leave on low heat for 2 hours
6. Cut any leftover white meat into 1-inch strips and add it to the pot. Cook on low heat for 5 more minutes
7. Serve with ciabatta or crusty bread
Of course, I didn’t try it, but David says it’s the best chicken soup he’s ever had! He ate some for lunch and froze the rest for another cold, rainy day.
Make sure you give this one a PIN by clicking the Pinterest button below and save it to make when the weather cools off!
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