Chicken Soup with Lentils

2 Tbsp chicken bouillon (I use Knorr.)

2/3 cup uncooked rice (I used short grain, medium rice.)

2/3 cups lentils (I only had green, but a mix of red would be nice, too.)

1 Tbsp dried parsley

1/2 tsp black pepper, ground

2 tsp Chef Paul Prudhomme's Magic Salmon Seasoning (The original recipe calls for poultry seasoning.)

After bagging the above ingredients, I tied the bag tight with a piece of jute and snipped off the 'ziploc' portion. I would only recommend this packaging for short term. Use the pint jar for longer storage.

The rest of the recipe:

1 Tbsp of butter

16 cups of water (If you want a thicker soup only use 8 cups.)

Optional, but highly recommended:

12.5 oz. can chicken

2 medium carrots, sliced

2 medium celery, sliced

To make the soup:

1. Bring the water and butter to a boil in a large pot. Add the contents of the bag/jar, including any optional items. Bring to a boil again.

2. Reduce heat and simmer until rice & lentils are tender, 30-45 minutes.


Recipe printed from Making Mayhem -

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