Spicy chicken, lentil, kale soup

Great for when you have half a rotisserie chicken leftover and want something a bit healthier than chicken noodle soup
Spicy chicken, lentil, kale soup
Great for when you have half a rotisserie chicken leftover and want something a bit healthier than chicken noodle soup
Cooking Instructions
- 1
Dice all veggies relatively fine, reserving about half of the onion, all of the garlic, all of the peppers, and making a mirepoix with what's left. quarter mushrooms
- 2
Rinse lentils and put in soup pot. Add veggies and bay leaves.
- 3
Toss reserved onion, garlic, and peppers into a pan with olive oil and carmelize.
- 4
Deglaze onion pan with broth and add to soup pot.
- 5
Dice chicken. Add to soup. Add leg and thigh bones if you have them.
- 6
Add stock to soup.
- 7
Salt and season to taste using the Chile and cayenne powders and paprika and celery seed.
- 8
Bring soup to a boil. Let simmer till lentils are soft and flavors are married.
- 9
Add kale in the last 10 minutes.
- 10
Serve hot.
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