Spicy chicken, lentil, kale soup

Name: Spicy chicken, lentil, kale soup
Total time: 3600 s
Yield: Serves a lot.
Cuisine: American
Ingredients: Kale; Chicken; 1 lb dry lentils; 1 jalapeno; 1 serrano; 2 carrots; 3 stalks celery; 1 med sweet onion; ~6 baby Bella mushrooms; 5 cloves garlic; Olive oil; Chile powder; Cayenne powder; Sumac (you can probably use a bit of lemon juice instead); Paprika; Celery seed; 3 qt broth; 1 can diced tomatoes

D. M. C. @cook_9355959

Great for when you have half a rotisserie chicken leftover and want something a bit healthier than chicken noodle soup

D. M. C. @cook_9355959

Great for when you have half a rotisserie chicken leftover and want something a bit healthier than chicken noodle soup

Saved

Ingredients

Idk, ~1 hr?

Serves a lot.

Kale
Chicken
1 lbdry lentils
1jalapeno
1serrano
2carrots
3 stalkscelery
1med sweet onion
~6 baby Bella mushrooms
5 clovesgarlic
Olive oil
Chile powder
Cayenne powder
Sumac (you can probably use a bit of lemon juice instead)
Paprika
Celery seed
3 qtbroth
1 candiced tomatoes

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Steps

Idk, ~1 hr?

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.