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RFS Recipes

RFS Recipes

Chicken Lentil Soup

Chicken Lentil Soup
Yield: 10 gallons      
Serving Size: 8 oz.
 
Ingredients:
  • 10 lbs. Green and yellow lentils, mixture
  • 5 lbs. SilverBrook® 1/2" Diced, Natural Proportion, White/Dark, 60/40 Boneless Chicken, RFS Item # 61978

  • 2 lbs. Prairie Creek Packing™ Bacon slices, diced, RFS Item # 44244
  • 2 lbs. Markon® Onions, finely diced, RFS Item # 77112
  • 1 lb. Markon Red peppers, medium diced, RFS Item # 19350
  • 1 lb. Markon Yellow pepper, medium diced
  • 1/2 c. Culinary Secrets® Thyme, RFS Item # 31720
  • 1/2 c. Culinary Secrets Oregano, RFS Item #24374
  • 2 c. Markon Parsley, RFS Item # 78172
  • 2 c. Laurent du Clos Red wine vinegar, RFS Item # K5298
  • 1 lb. Katy’s Kitchen™ Chicken Base, RFS Item # 22342
  • 7 gal. Water
  • 2 tsp. Culinary Secrets Cayenne pepper, RFS Item #10508
  • 1 cup Markon Chopped parsley, RFS Item # 78172

Directions:

  1. Soak lentils overnight.
  2. Sauté chicken and sauté bacon until done. Add onions, red peppers, yellow pepper, lentils and herbs.
  3. Deglaze with half of the vinegar.
  4. Dissolve Chicken Base in water; add to lentils and simmer 40 minutes. Reserve half the lentils for the garnish.
  5. Purée half the lentils and stock in blender. Add cayenne, parsley and remaining lentils as garnish.

   

        
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