Recipe by Oliver1010
This is adapted from my Health Vegetable Soup recipe 493112 which I got from Woman's World Magazine as a "mix-and-match" recipe. I found that I was making that recipe the same way every time and this is the result. It makes quite a bit. I usually make it every Sunday during the winter months and the family eats it at various times during the week and I freeze some. Using bone-in chicken thighs is kind of a hassle and you have to be real careful about removing bones and cartilage after they're cooked but I think it's worth it because of the flavor added from the bones. Of course, you could use boneless instead. What I love about this recipe is that you can be chopping stuff while other stuff is cooking so you don't need a lot of room for all of the ingredients during the process. I don't know about you guys, but I don't have a sous chef that prepares all of my ingredients and puts them in little glass bowls like they do on TV cooking shows.
- 2 tablespoons olive oil
- 16 ounces sliced mushrooms
- 2 medium onions, chopped
- 4 garlic cloves, chopped
- 4 quarts water
- 5 skinless chicken thighs
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon black pepper
- 2 teaspoons thyme
- 2 teaspoons salt
- 2 bay leaves
- 4 cups kale, rinsed and chopped
- 2 cups carrots, peeled and diced
- 1 cup red pepper, chopped
- 1⁄2 cup dried lentils
- 1⁄2 cup dried barley
- 1⁄2 cup quinoa
- 1⁄2 cup dried black beans
Directions See How It's Made
- Heat olive oil in 8 qt pot over medium heat.
- Cook mushrooms until softened, about 5 minutes.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook about 1 minute.
- Add water and turn heat to high.
- Remove skin from chicken thighs and add chicken to pot.
- Add cayenne pepper, black pepper, thyme, salt and bay leaves.
- Bring to boil.
- Reduce heat to low and simmer, covered, for 45 minutes.
- Remove chicken thighs and and carefully remove bones and cartilage.
- Cut chicken into bite-size pieces and return to pot.
- Add carrots, kale, red peppers, lentils, barley, quinoa and black beans.
- Return to boil.
- Reduce heat to low and simmer, covered, for 1 hour.
- Remove bay leaves.