‘Tis the season. And, when I say season, I mean the temperatures in Arizona are under 90 during the day and in the 50s and 60s at night. That can only mean 1 thing.
It’s Soup Season!
The first entry this year is this simple 1 pot chicken soup. It’s a bit time consuming, but I’m really enjoying it. Let’s get it started.
- 2 Chicken leg and thigh pieces
- 2 cups of white wine
- 1 can of chicken stock
- 2 red potatoes, diced
- 2 medium carrots, diced
- 1 package of cooked lentils
- 1 yellow onion, 1/2 diced, 1/2 cut into large chunks
- Garlic, as much as you like
- 1 red bell pepper, cut into 1″ wide strips
- 1TBSP Olive Oil
- 1 TBSP red wine or cider vinegar or family vinegar (what I used)
- Water, salt and pepper
First things first, I mentioned one pot. That needs to be something that can go into the oven. I used my dutch over, but anything that can handle 200 degrees for 3 hours works.
Start by heating your pot with olive oil in the bottom. Add the chicken, large chunks of onion and red bell pepper and let cook on medium high heat 4 minutes per side. That will get some great color and release some of the fat from the chicken. Remove from heat and add your wine, chicken stock, water to just cover, 2 good pinches of salt and about 10 grinds from the pepper mill. Lid it up and put into a 200 degree oven for 3 hours.
Time up, remove the chicken from the broth and set aside to cool. Also remove the bell pepper pieces. Dice these and add them back to the pot on medium heat with all of your veggies and lentils. Let this cook for about 20 minutes, until potatoes are tender.
When the chicken is cool, remove all of the skin and bones and shred. Add this back to the pot and finish with your tablespoon of vinegar.
I really enjoyed this and am looking forward to having it for the whole week. Go crazy with this by adding whatever veggies or additional spices you like!