Rinse lentils, put into crock pot add water to cover about 1 and a half hours
Meanwhile, cut chicken off of bone. Set aside in small bowl. In a large pot add chicken bones and skin, cover with 4-5 cups of water and bring to boil then simmer on medium heat.
Peel, wash and chop celery, onions, carrots. Set aside (Note: celery, carrots, and onion are staples in my crisper. Peeling and chopping are fairly easy for me, however for some chronic pain sufferers this step is to much. It may be easier for you to buy your veggies pre-cut, making this recipe even quicker)
Using a strainer, drain chicken stock from the bone into a large bowl. Discard boiled chicken carcass and skin. Drain water from lentils then add the lentils back into crock pot.
Pour the chicken stock into crock pot, add chopped veggies, cup of vegetable broth, salt pepper and other desired seasonings to taste.
Simmer in crockpot on high heat for about 3-4 hours, or until veggies are tender. The last 30 minutes of cooking add chopped chicken meat to soup
So, yesterday I got so tied up in life going from one doctor appointment to the next, that I forgot to take a photo of my rice bowl from Qdoba. As far as I am concerned I do Tex-Mex far better and my rice and beans are well seasoned and flavorful. These “fast casual” places are just not worth the hype and are so overrated (if you ask me). However, I had been sitting on a free meal coupon I got when I was double charged while eating there with a friend a while back, so I figured since I was in the area it was as good of a time as any to use it. By the time I got home , I was literally famished as I hadn’t eaten a thing all day and well, you know the rest.
Additionally, I was so fatigued and tired along with my starvation that I forgot all about Recipe Wednesday, so this week it will have to be Recipe Thursday. I actually did quite a bit of cooking today. Since going full vegan about a year ago, I decided that I would not cook or prepare meat for other people. Typically, I follow this rule and if you eat with me, you to will eat vegetarian. But as the saying goes, rules are meant to be broken, and for special people in my life and on very rare circumstances, I will cook with meat. With cold and flu season in full effect, many of my friends have fallen victim to this nasty viral infection and flu (yuck) bug that has been going around. What better way to cheer someone up then with a bowl of hot steaming Chicken Vegetable Soup. My version is a step up from the Campbell’s can, but just as simple to make. I decided that this was one of those rare circumstances that cooking meat for someone else was in order.
Right now, I am all things crock pot and since I was low on energy and seriously fatigued once I returned home, I let the slow cooker do the heavy work. The thing I love the most about crock pots are that they do all the work so you don’t have to. The recipe is very easy and pretty much made up on the fly. I used a store bought Rotisserie chicken, organic green lentils for depth, substance and iron, carrots, celery, onion and voila. Of course, in the crock pot the soup takes a few hours to simmer and set, but that’s ok, I conserved the energy I had left to whip up a Apple Coconut Coffee Cake and Ultimate Chocolate Cake. The apple cake was a test bake and the chocolate for a client. Both turned out yum- O and pictures will be posted soon. Ok so now let me post the recipe for my Rotisserie Chicken & Vegetable Soup, cause this fibro puppy is pooped out for the night