From my whole cornfed chicken bake is a quart and a half of chicken stock left in the fridge. 2 pieces of chickenbreast as well.
Today is a cold September day and a soup sounded good to me. But just stock and chicken was not enough.
A lot of fresh veggies as a base were used. And I wanted something filling other than rice or pasta. I decided on using yellow lentils.
Less protein from meat (I left one chickenbreast for tomorrow) and more plant based protein.
Yellow lentils do not need time to soak. I washed them and cooked them first in unsalted water for 10 minutes. Then cleaned the pot and started the soup.
The chicken stock had a yellow topping of fat. I scooped some of it out and kept it to the side. Later I added some of it to the soup again.
The chopped veggies cooked in the stock for 10 min. I used a stickblender to roughly mashed them. Then the chickenbreast and the lentils went in. Back to a boil for 2 minutes. The soup was seasoned again to taste and some goat cream cheese went in last.
Ingredients:
850 ml chicken stock
4 carrots
White from a leek
120 g celeriac
1 large spring onion
1 red chili
1 cooked 1/2 chickenbreast
1 rice cooker cup yellow lentils
75 g goat cream cheese
Salt pepper
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