The Hearty Chicken and Bean Soup

Winter is coming, and with it, some very cold days and nights. Don't have a significant other to cuddle up to and keep you warm? Well, what about a nice bowl of soup (and perhaps watching the Notebook half a dozen times)? This recipe is great because it is fills you up, warms you up, and is so good for you! It also makes alot: so make sure you have a very big pot, and some tupperware to store away in your freezer to take out on a rainy (or snowy and cold) day!

You will need:

2 cups of cooked, chopped chicken breasts

1 tbsp of olive oil

3 cloves of minced garlic

1 onion large, diced

1 cup of red lentils

1/2 cup of brown rice

16 cups chicken broth

1 cup of diced carrots

1 diced green pepper

2 cans canned diced tomatoes, 28 fl oz / 796 mL

19 oz of canned kidney beans, not drained

1 tsp of basil, dried

1/2 tsp of thyme, dried

1/2 tsp of oregano, dried

1/2 tsp of salt

Pepper to taste

1 cup of grated cheddar cheese

1 cup of fresh chopped parsley

Prep:

1. Heat oil over medium heat in large soup pot. Sauté diced onion and minced garlic until soft but not browned. 

2. Add lentils, rice and chicken broth and bring to a boil. Cover and cook over low heat 5-8 minutes.

3. Puree one can or half of the diced tomatoes. Add diced carrots, diced green pepper, diced and pureed tomatoes and the beans (with liquid) to soup. Cover and simmer about 45 minutes or until lentils and rice are cooked.

4. Stir in cooked, chopped chicken and season with basil, thyme, oregano, salt and pepper.

5. Ladle into bowls and serve with sprinkle of cheddar cheese and minced parsley.