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Big Batch Chicken, Lentil, Bean & Rice Soup

Developed for CFC by Nancy Guppy, RD, MHSc
Looking for something to make ahead of time and have on hand for instant meals? This big-batch, nutritious soup freezes and reheats wonderfully, saving you time and money through the week.
Serves
Serves 20
Looking for something to make ahead of time and have on hand for instant meals? This big-batch, nutritious soup freezes and reheats wonderfully, saving you time and money through the week.
Big Batch Chicken, Lentil, Bean & Rice Soup
2 cups
boneless, skinless chicken breasts, cooked, chopped
500 mL
1 Tbsp
extra virgin olive oil
15 mL
3 cloves
garlic, minced
3 cloves
1
onion, large, diced
1
1 cup
red lentils, raw
250 mL
1/2 cup
long grain brown rice
125 mL
16 cups
low-sodium chicken broth
4 L
2 cans
canned diced tomatoes, 28 fl oz / 796 mL
2 cans
1 cup
carrot(s), diced
250 mL
1 cup
celery, sliced
250 mL
1
green pepper, diced
1
19 oz
canned kidney beans, not drained
540 mL
1 tsp
basil, dried
5 mL
1/2 tsp
thyme, dried
2.5 mL
1/2 tsp
oregano, dried
2.5 mL
1/2 tsp
salt
2.5 mL
1/2 tsp
black pepper, freshly ground
2.5 mL
1 cup
cheddar cheese, grated
250 mL
1 cup
parsley, fresh, chopped
250 mL
Preparation
Serves
Serves 20
  
Cook time : 1 hour
 | 
Preparation time : 15 min
Big Batch Chicken, Lentil, Bean & Rice Soup
1
Heat oil over medium heat in large soup pot. Sauté diced onion and minced garlic until soft but not browned. Add lentils, rice and chicken broth and bring to a boil. Cover and cook over low heat 5-8 minutes.
2
Puree one can or half of the diced tomatoes. Add diced carrots, sliced celery, 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.
3
Stir in cooked, chopped chicken and season with basil, thyme, oregano, salt and pepper.
4
Ladle into bowls and serve with sprinkle of cheddar cheese and minced parsley.
Notes: This hearty soup can make a satisfying lunch or supper meal with some good crusty bread. For a lighter soup, dilute with more stock, tomato juice or water. If you are using ready-to-serve chicken broth, you can substitute half water and adjust seasonings and salt before serving. Freeze extra portions in smaller containers for lunch meals at home or at the office.


1 Comments  

  • my pet peeve is recipes using bought stock and not making it, yes prepared stock has it’s place but not for everything! Last week a friend brought me the Halifax paper with a recipe for putting your Slow Cooker to Work to make a Big Batch of Chicken , lentil , bean and rice soup “using 2 cups of cooked chicken and 16 cups of chicken broth or 4 boxes of stock! Yes, recipes for leftover turkey especially after a holiday are welcomed, but in this case making the stock from uncooked chicken should be an added step in the recipe . so easy to make , not to mention the added cost of the purchased broth for the recipe! As one that uses the slow cooker often, question that length of time for cooking the soup as the cooked chicken would be stringy with that length of time.
    Posted 28 weeks ago by   kennedy 2011-11-08 14:15:20

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