I really wanted to recreate my favorite soup this week, but I’ve been to four different stores looking for lentils and couldn’t find any. The closest thing I could find was this soup mix by Bob’s Red Mill, which is a combination of split peas, barley, lentils, and alphabet pasta. It seems like a really weird mixture, but it works. I’ve started off by cooking the creamed veggie soup recipe on the back of the package, but as usual, I just made it up as I went. Unless you have a lot of time on your hands, I would recommend making the chicken and stock in advance.
- 3 Chicken Breast, Skinless & Boneless
- 2 Bouillon Cubes-Chicken
- 1 ½ cups of Bob’s Red Mill Vegi Soup Mix
- 2 Carrots
- 2 stocks Celery
- ½ Onion
- 1 Cup Milk of your choice
- Begin by bringing a large pot of water to a boil. Add in the bouillon cubes and chicken breasts. Allow them to boil for 17 minutes, then cut a breast in half to check to see if it’s done. If it’s still pink, put it back in to continue to cook, checking on them every five minutes. Once they are cooked, remove the breasts, and remove the water from heat. Then, put them to the side so they can cool down.
- When the water is manageable, remove any of the floating stuff that might still be in the pot. Measure out 4 ½ cups of this liquid. Either save the rest of this juice, or dump it down the drain. Pour the 4 ½ cups back into the pot, and bring it back to a boil. Reduce heat to medium, and put in the soup mix. Allow this to simmer for 30 minutes.
- Thinly slice or grate the carrots, celery, and onions. Put these vegetables into the soup mix, and allow them to soften on a medium heat for 15 minutes.
- Chop up the chicken breasts and add them to the soup, and continue to let this simmer for another 15 minutes.
- To finish this up, remove from heat. Add the milk to the pot, and stir until it’s combined. At this point, it’s still very hot, so let this sit for at least 10 minutes before consuming.