Chicken Bok Choy Lentil Soup

Soup can be a different definition to everyone, and can be made on SO many different levels of perfection.  I find that it is very important to layer a soup to really get the flavor to pop.

 

 

How to layer a soup:

1) Soak 1 cup of lentils in water

2)  Start with a mirepoix… this is simply a combination of diced onions, celery and carrot.  Find more on mirepoix and history here

2)  Let your mirepoix sautee for a good 30 minutes, really let this melt down and the flavors extract.  I usually use 1 Tbsp oil and some salt and pepper for this process

3)  Place in a large stock pot or soup pot and add about 8 cups of water (or you can do half organic gluten free chicken stock and half water)

4)  Pan fry or braise 1 package of chicken thighs just so the outside is cooked and browned

5)  Allow broth to simmer while chicken is browning

6)  Place chicken drumsticks in broth

7) season broth:  Whatever you do…do not stir!  Season with, salt/pepper, basil, thyme, oregano, parsley, and 1 bay leaf.  Allow seasonings to sit on top of broth without stirring for as long as you have, I like to let it sit for 1-2 hours if I have the time.

8)  Add lentils stir, adjust seasoning to your taste, bring to a light boil for another 20 minutes, until lentils are softened

9)  Add bok choy in the last 10 minutes

This might sound like a lot of work, but its a very easy think to do while you are prepping the rest of your food for the week.  Plus the flavor will knock your socks off.

 



One Response to “Chicken Bok Choy Lentil Soup”

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