THE SOUP KITCHEN HAS CHICKEN AND LENTILS AND BARLEY SO LET'S MAKE SOUP ENJOY DAN:

CHICKEN SOUP WITH LENTILS AND BARLEY by CHEF DAN:

Server 30-40

INGREDIENTS:

3 whole chickens

3 tablespoons olive oil

7 cups dry lentils,

6 cups barley, toasted in a dry fry pan until nice and brown

7 stacks of celery, chopped

7 carrots, chopped

4 onions, chopped

10 garlic cloves, minced

1 tablespoon each of dried, thyme, oregano, turmeric, and cumin

2 cups salsa

22 cups chicken broth

1 gallon diced tomatoes,

1/4-cip lemon juice

DIRECTIONS:                        (PRE-HEAT OVEN TO 375 DEGREES)

1.     In pre-heated oven, coat whole chickens with JOHNIE’S seasoning salt.

2.     Bake for about 1 hour.

3.     Set aside and let cook, when cool cut meat into bit size pieces.

4.     In a large stockpot add butter and sauté celery, carrots, onion, and garlic until nice and tender about 5-7 minutes.

5.     Stir in dried herbs.

6.     Add chicken broth, tomatoes, salsa, toasted barley and lentils.

7.     Bring to boil over high-heat, then reduce heat to medium-low, cover and simmer for about 1 hour.

8.     Add cooked chicken and simmer until chicken is cooked through.

9.     Season with salt and pepper.

   ENJOY DAN:                                                BON-APPETITE