To make this soup you will need chicken or vegetable broth, red lentils, potatoes, onion, garlic, tomatoes, salt, pepper and, obviously, chicken. I’ve tried chunks of chicken and ground chicken and have always come back to ground chicken. I just love the texture of ground chicken in this soup.
If you are going to grind your own chicken, you have the option of using dark or white chicken meat. White chicken meat is leaner and healthier but dark chicken meat definitely makes the soup tastier. You can add some skins and chicken fat to make the soup heartier, but go easy on them. To grind the meat, I use the 3/16″ (4.5 mm) grinder plate. 1/4″ or 6 mm plate will work too.
Serve with chopped fresh parsley or cilantro and a few slices of crusty sourdough bread.
