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)