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Ingredients
  • 5 cups water
  • 2½ tbsp liquid chicken bouillon
  • 1¼ lb. skinless chicken breasts, bone in (should yield apx. 2 cups diced chicken, cooked)
  • 1 bay leaf
  • Handful of celery leaves
  •  
  • 1 small parsnip, sliced thinly
  • 1 celery rib, sliced
  • ⅔ cup rutabaga, diced
  • 2 tbsp pearl barley
  • ¾ tsp salt
  • 1 medium carrot, sliced
  • 2 cups sliced leek (white and light green parts) - apx. 1 large leek
  • 1½ tsp minced garlic
  • 1 tsp brown sugar
  •  
  • 2 tbsp split red lentils
  • ⅛ tsp allspice
  • ¾ tsp Herbes de Provence
  • ¾ tsp dried parsley
  •  
  • Sour cream, parsley, and truffle oil for garnish (optional)
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