Spicy chicken, lentil, kale soup
Spicy chicken, lentil, kale soup

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, spicy chicken, lentil, kale soup. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Spicy chicken, lentil, kale soup is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Spicy chicken, lentil, kale soup is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook spicy chicken, lentil, kale soup using 18 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Spicy chicken, lentil, kale soup:
  1. Get Kale
  2. Take Chicken
  3. Take 1 lb dry lentils
  4. Get 1 jalapeno
  5. Make ready 1 serrano
  6. Make ready 2 carrots
  7. Take 3 stalks celery
  8. Take 1 med sweet onion
  9. Get ~6 baby Bella mushrooms
  10. Take 5 cloves garlic
  11. Make ready Olive oil
  12. Prepare Chile powder
  13. Prepare Cayenne powder
  14. Take Sumac (you can probably use a bit of lemon juice instead)
  15. Make ready Paprika
  16. Prepare Celery seed
  17. Prepare 3 qt broth
  18. Prepare 1 can diced tomatoes

Before you jump to Spicy chicken, lentil, kale soup recipe, you may want to read this short interesting healthy tips about The Very Best Way to Track Your Food. Spicy chicken, lentil, kale soup instructions. Dice all veggies relatively fine, reserving about half of the onion, all of the garlic, all of the peppers, and making a mirepoix with what's left. quarter mushrooms. Rinse lentils and put in soup pot.

Instructions to make Spicy chicken, lentil, kale soup:
  1. Dice all veggies relatively fine, reserving about half of the onion, all of the garlic, all of the peppers, and making a mirepoix with what's left. quarter mushrooms
  2. Rinse lentils and put in soup pot. Add veggies and bay leaves.
  3. Toss reserved onion, garlic, and peppers into a pan with olive oil and carmelize.
  4. Deglaze onion pan with broth and add to soup pot.
  5. Dice chicken. Add to soup. Add leg and thigh bones if you have them.
  6. Add stock to soup.
  7. Salt and season to taste using the Chile and cayenne powders and paprika and celery seed.
  8. Bring soup to a boil. Let simmer till lentils are soft and flavors are married.
  9. Add kale in the last 10 minutes.
  10. Serve hot.

Dice all veggies relatively fine, reserving about half of the onion, all of the garlic, all of the peppers, and making a mirepoix with what's left. quarter mushrooms. Rinse lentils and put in soup pot. Toss reserved onion, garlic, and peppers into a pan with olive oil and carmelize. Deglaze onion pan with broth and. Coat a large, nonstick stockpot with oil and heat over medium heat.

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