Fine mesh sieve
- 3 pound chicken
- 2 yellow onions quartered with paper left on
- 1 tablespoon black peppercorns
- 2–3 teaspoons salt more or less depending on preference
- 8–10 cups homemade broth from above
- 2 tablespoons butter
- 1 yellow onion peeled and diced
- 4 carrots peeled and diced
- 1 cup yellow lentils rinsed and picked over
- ½ cup loosely packed fresh dill roughly chopped
- Pinch of saffron, crushed optional
- Salt and pepper to taste
Prepare the broth:
Place the chicken in a large stockpot and cover with water by 1 inch. Add the quartered onions and the black peppercorns and salt.
Bring the pot to a boil and then reduce heat to medium-low. The broth should be a relatively steady simmer, so keep the heat between low and medium-low, depending on your stove. Skim off any foam or scum that floats to the top.
Cook for 2 hours or until the chicken is completely cooked through. Continue skimming off any foam that floats to the top as the chicken cooks.
Strain the broth:
After the chicken has cooked, remove it from the pot and transfer it to a bowl. Bring the broth back to a boil for 10–20 minutes until reduced slightly and deepened in color. Strain the broth through a fine-mesh sieve into a large bowl. You should have 8–10 cups of broth.
Carefully wipe out the stockpot and return it to the stovetop.
Cook the soup:
In the stockpot, melt 2 tablespoons of butter. Add the diced onion along with the carrots. Sauté for 6–8 minutes—season with salt and pepper. Add the yellow lentils and the cooked chicken. Pour in the broth and bring it to a boil. Reduce heat and simmer for 20–30 minutes or until the lentils are tender—taste and season with salt and pepper.
Calories: 317kcal | Carbohydrates: 22g | Protein: 22g | Fat: 16g | Sodium: 104mg | Fiber: 9g | Sugar: 4g | Vitamin C: 7mg