Chicken Soup

This comforting chicken soup combines the rich, smoky flavor of a ham hock with earthy French-style lentils and classic mirepoix vegetables. The broth is deepened with chicken stock and aromatic Italian herbs, creating a warming bowl that is perfect for chilly evenings or when you need a soothing meal. The lentils add a satisfying texture and protein, while the shredded ham meat provides savory chunks in every spoonful. It is simple to prepare using pantry staples, yet delivers a complex, home-cooked taste that feels like a hug in a bowl. Ideal for family dinners or meal prep, this soup tastes even better the next day as the flavors meld together.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 1004.8

Dietary: Gluten-free

Description

This comforting chicken soup combines the rich, smoky flavor of a ham hock with earthy French-style lentils and classic mirepoix vegetables. The broth is deepened with chicken stock and aromatic Italian herbs, creating a warming bowl that is perfect for chilly evenings or when you need a soothing meal. The lentils add a satisfying texture and protein, while the shredded ham meat provides savory chunks in every spoonful. It is simple to prepare using pantry staples, yet delivers a complex, home-cooked taste that feels like a hug in a bowl. Ideal for family dinners or meal prep, this soup tastes even better the next day as the flavors meld together.

Ingredients

3 Days ahead. Store in an airtight container
1 tablespoons Light olive oil,
g ham hock
1 Onion, finely chopped
2 Cloves garlic, crushed
2 Carrots, finely chopped
3 Celery stalks, finely chopped
1 teaspoons Dried Italian herbs
Litres (10 cups) boiling water
4 Large chicken stock cubes
g packet French-style lentils
16 Recipes+ JUNE 2017

Directions

1
Heat the light olive oil in a large heavy-based saucepan over moderate heat.
2
Add the ham hock to the pan and cook, turning occasionally, for about 10 minutes until browned on all sides.
3
Transfer the browned ham hock to a heatproof plate and set aside.
4
Add the chopped onion, crushed garlic, carrots, celery, and dried Italian herbs to the same pan.
5
Cook and stir the vegetables for about 10 minutes until they begin to soften.
6
Stir in the boiling water and crumble in the chicken stock cubes, stirring until dissolved.
7
Bring the liquid to a boil, then return the ham hock to the pan.
8
Reduce the heat, cover the pan, and simmer for 45 minutes.
9
Stir the French-style lentils into the soup mixture.
10
Cover and continue to simmer for a further 45 minutes, or until the lentils are tender.
11
Remove the pan from the heat and carefully transfer the ham hock to a chopping board to cool slightly.
12
Remove and discard the skin from the ham hock, then shred the meat off the bone with two forks.
13
Return the shredded ham meat to the soup and stir gently to combine.
14
Bring the soup back to a gentle boil, then reduce heat and simmer for an additional 5 minutes.
15
Serve hot, sprinkled with coarsely chopped flat-leaf parsley.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1004.8kcal

% Daily Value *
Total Fat 86.5g134%
Saturated Fat 13.9g70%
Cholesterol 57.1mg20%
Sodium 440.0mg19%
Total Carbohydrate 28.1g10%
Dietary Fiber 10.5g42%
Sugars 5.4g
Protein 30.1g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken soup, ham hock, lentils, comfort food, american cuisine, hearty soup, winter recipe, meal prep, protein rich, easy dinner, simmered soup, vegetable soup

Read it online: https://www.chefs-mate.com/recipe/chicken-soup-240/