This is another one of my “cleaning out the fridge” recipes. It is loosely based on a chicken soup recipe I have, but I just continued adding things to it since I wanted to use up what I had in the fridge/pantry. Feel free to follow along, or steal bits and pieces and make your own creation!
Vegetable Soup with Bacon, Chicken, & Lentils
2 parsnips, peeled and diced
2 carrots, peeled and diced
6 small red potatoes, diced
1 turnip, peeled and diced
1 tbsp butter
1 tbsp olive oil
5 cups vegetable stock
2 cups water
7 pieces of bacon, diced
1 leek, sliced
6 cloves garlic, minced
1 chicken bouillon cube, crumbled
1 cup shredded chicken (from a store bought rotisserie chicken is fine)
3 tbsp reduced sodium soy sauce
1 cup lentils
Salt & Pepper to season with
In a Dutch Oven, heat olive oil and butter over medium high heat. Once butter has melted add parsnips, carrots, potatoes, and the turnip. Season lightly with salt and pepper. Cook over medium high heat for ten minutes, stirring occasionally.
Add vegetable stock and water to the Dutch Oven. Stir soup, adjust heat to high and allow to come to a boil.
While the soup is waiting to boil, saute the bacon pieces in a skillet over medium heat. Once bacon begins to darken (it does not need to be crisp) add the leeks and garlic to the skillet. Cook for ten minutes, stirring occasionally.
Once the ten minutes are up, add the shredded chicken, crumbled bouillon, and soy sauce to the skillet. Stir together to combine, remove from heat and add mixture to the soup – which should be boiling at this point.
Stir everything together. Taste to see if the broth should be seasoned with salt and/or pepper, season at this time.
Add the dry lentils to the boiling soup, stir. Reduce heat to medium low so the soup is just simmering. Allow soup to simmer for 30 minutes, then serve.