Chicken Barley Soup with Red Lentils

Stay warm with this delicious and nutritious soup recipe from Chef David.

  • 2 pounds cooked chicken, diced small
  • 2 onions, diced
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 3 tablespoons butter
  • 9 oz pearl barley, soaked overnight
  • 9 oz red lentils, soaked overnight
  • 4 litres chicken stock
  • 1 teaspoon smoked paprika
  • 2 teaspoons thyme
  • Salt & pepper to taste

Sweat onions, carrots and celery in butter until softened, then add cooked chicken and increase heat to medium high. Add chicken stock and bring to a low boil. Reduce heat to medium, then add all remaining ingredients and allow to simmer 35-40 minutes before serving.


(Photo not exact match to recipe)



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