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Dale Robertson's Wells Fargo Chicken Soup

Source of Recipe

hollywoodcookbook.com


List of Ingredients

4 boneless chicken breasts
1/2 cup lentils
1/4 cup olive oil
4 15-ounce cans chicken broth
2 16-ounce cans whole tomatoes
2 cups grated cabbage
2 cups grated celery
2 cups dried zucchini
2 cups chopped onions or leeks
2 tablespoons lemon juice
1/4 cup cooking sherry
Seasoning: Tabasco sauce, curry powder, alt, pepper and herbs to taste


Recipe

Slowly cook chicken breasts in boiling water for 45 minutes. In a separate pan, cook lentils in olive oil and chicken stock and juice from canned tomatoes for 30 minutes. When lentils are done, pour in all the vegetables. Cut chicken into bite-sized pieces and add to vegetables. Cook until vegetables are tender. Add lemon juice and sherry. Heat and stir to blend.

Makes 4 to 6 servings.