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Roasted Chicken Soup with Lentils and Spinach

Roasted Chicken Soup with Lentils and Spinach


For the chicken
1 whole roasting chicken
  kosher salt (to taste)
For the Tarragon Chicken Stock
6 stems fresh tarragon, whole
1 cup parsley, coarsely chopped
5-6 garlic cloves, peeled and left whole
1 onion, coarsely chopped
On hand or seasonal vegetables celery, broccoli stems, zucchini and/or tomato.
  Salt to taste
6 quarts water
Roasted Chicken Soup with Lentils and Spinach
1 bag spinach, trimmed and cleaned
2 garlic cloves, diced
2 tablespoons olive oil
1 cup lentils

Cooking Instructions

Roast the chicken:

Preheat the oven to 450°F.

Rinse the chicken, then dry it very well with paper towels, inside and out. Salt and pepper the cavity, then truss the bird. Salt and pepper the outside of the chicken. Place the chicken in a sauté pan or roasting pan and put the chicken in the oven. Roast it until it's done, 50 to 60 minutes. Remove from oven when roasted, and allow to cool. Once cool enough to handle, de-bone the chicken, reserving the meat and carcass.

Make the stock:Once the meat has been removed from the carcass, return the carcass to the roasting pan and return to the oven to roast. Roast the carcass for 30 to 35 minutes until golden brown. In a stock pot, combine roasted carcass, water, tarragon, parsley, garlic, onion, vegetables, and salt. Cover, and place over medium heat. When it just beings to boil turn it to med-low and simmer for 1 hour. Pour through a fine strainer. Reserve strained stock.

Make the soup:Heat olive oil in stockpot. Add chicken meat, spinach and garlic. Sauté until spinach is wilted. Add approx. 8 cups chicken stock, more or less as desired. Add lentils. Bring to a boil, turn lower heat and allow soup to simmer. Lentils will take about 20 minutes to cook.

Equipment List

Roasting Pans
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