Chicken, Lentil & Chick Pea Soup

2 tbsp Bacon Fat

2 Ribs Celery – Diced

1 Onion – Diced

4 Large Garlic Cloves- Minced

1 tsp Grated Ginger

1 tsp Salt

1 tsp Black Pepper

1 Jalapeno – Seeded, Diced

1 tsp Cumin

1 tsp Smoked Paprika

1 tsp Dijon Mustard

2 tbsp Tomato Paste

1 tsp Fresh Thyme

1 Cup Lentils

6 Cups Chicken Stock

1 14.5 Can Diced Tomatoes

2 Cups Diced Chicken

2 Cans Chick Peas – drained

In a large pot over med/high heat add the bacon fat.  Add onions and celery. Cook for about 5-7 minutes.  Add in the garlic and cook for another 2-3 minutes.  Add in ginger, salt, pepper, jalapeno, cumin, paprika, Dijon mustard and tomato paste.  Stir to combine and cook about 2 minutes.  Add in thyme and lentils and cook about 3-4 minutes.  Add in the chicken stock and simmer w/ a lid cracked for 20-25 minutes or until the lentil are cooked with a slight bite to them.

Add in the tomatoes, chicken and chick peas.  Simmer about 10-15 minutes or until the broth becomes a little thicker.  Enjoy.

Chick Pea Chicken Noodle Soup

Ingredients:
2 Stalks Celery – Finely diced
2 Carrots – Peeled and Finely diced
1 Onion – Finely diced
2 Leeks – Finely chopped
5 Cloves of Garlic – Smashed and finely chopped
Extra Virgin Olive Oil – (EVOO)
1 tsp. Salt
½ tsp. Pepper
1 tsp Cumin
½ cup White Wine
2 Chicken Breasts – Small dice
4 Cups Chicken Stock
4 Cups Water
1 Can Peeled Diced Tomatoes
¼ Lb. Thin Pasta – Broken
½ Cup Chopped Parsley

In a large pot coated w/ about 4 tbsp of EVOO, over med/high heat add in celery, carrots, onion and leeks. Sautee about 10 minutes. Add in garlic, salt, pepper and cumin. Sautee another 5 minutes. Add in wine and cook until wine is almost completely evaporated, about 5 minutes.

Add in chicken stock and water and bring up to a simmer. Add in diced chicken and tomatoes. Simmer about 5 minutes then add in the pasta and chick peas and cook for another 10 minutes w/ the lid slightly cracked.

Stir in parsley, adjust seasonings accordingly and serve.