Chicken and Lentil Soup or "The Soup"

"EAT ME FOREVER AND YOU'LL NEVER BE LONELY"

This dish is not only one that is dear to my heart but one that pleases my crowd. First taught to me by my mother, the dish itself has a long standing within my family and now my friend group. The first time I made this soup in my house it automatically became a monthly tradition. Within these walls it is commonly referred to as "The Soup". It's a homey mixture of Italian ingredients married with a south of the border twist. "Medeterainiam-mex" if you will (HAR).
This soup is one of those dishes that not only fills you up, but warms up your soul (not to mention how good it is the next day, cold, spooned directly from the fridge into your mouth). It produces leftovers that are "fight-over worthy". You know, those few dishes that once they hit the glass shelves in the refrigerator suddenly create an open gauntlet where if you don't immediately start eating it, there will be no leftovers to be had. Racking in at about 14 to 15 dollars (depending how much chicken you decide to use) a pot of this colorful goodness will go along way. And if served with a loaf of bread, it quickly becomes an endless vat. This dish is perfect for a party, convincing the boyfriends parents that your a good cook and serving you all week without driving you crazy.

Chicken and Lentil Soup:

2 chicken breast halves
1 cup lentils
1 tablespoon olive oil
1 can black beans
1 med. Onion, chopped
1- 12oz jar salsa (medium)
3 cloves garlic, minced
1 lb. spinach, rinsed and chopped
1/3 cup pearl barley
2 quarts chicken stock
½ cup minced parsley

1. In a large pan, heat olive oil. Add onion, garlic, and barley. Cook, stirring until onion is soft and barley is toasted (about 5 minutes). Be careful here not to burn either the garlic or the onions. Take your time! This soup is not a race, unless it is a race. Okay, in the event that this soup becomes a race PROCEED WITH CAUTION ON THIS STEP.
2. Add broth, parsley, chicken, and lentils. Bring to a dull boil over high heat.
3. Reduce heat, cover and simmer until meat is no longer pink. (about 30 minutes)
4. Remove chicken from pan and let cool. Discard skin and bones; shred meat with two forks (this is a good way to freak your vegetarian friends out) and return to pan. Add beans and salsa.
5. Bring to a simmer, stir in spinach (which is unarguably the most fun part).
6. Serve with bread, or better yet, garlic bread. You can never have enough of that potent clovey goodness.

- Juju xo