Chicken Lentil Soup

• 2 1/2 lbs skinless chicken, cut in pieces
• 1 1/2 cups lentils
• 1/2 cup split peas
• 3 quarts water
• 1 cup chopped celery
• 1 cup chopped carrot
• 1/2 cup chopped onion
• 1 teaspoon parsley flakes
• 1/2 teaspoon whole thyme
• 1/2 teaspoon pepper
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground sage
• 1/4 teaspoon poultry seasoning

1. The night before serving, bring skinned, defatted chicken, lentils and split peas to a boil in water.
2. Reduce heat to low, cover and simmer 2 hours.
3. Remove chicken; bone, dice, and refrigerate.
4. The next day, remove and discard any congealed fat.
5. Add celery, carrots, onion, parsley, thyme, pepper, turmeric, sage and poultry seasoning.
6. Simmer 1 1/4 hours.
7. Just before serving, add diced chicken and heat thoroughly.

chicken, lentils, split peas, water, celery, carrot, onion, parsley flakes, thyme, pepper, ground turmeric, ground sage, poultry seasoning

Taken from www.food.com/recipe/chicken-lentil-soup-129026 (may not work)