6-8 cups freshly-made chicken stock
chicken meat stripped from the carcass and shredded
1/4 cup red lentils
1/4 cup pearl barley
1/2 cup split peas
1/2 cup dry white beans
1/2 T garlic powder
8-10 grape tomatoes, quarteredkosher salt
1 large onion
3 stalks celery
1/2 bell pepper
1 moderately hot chile - an Anaheim or Serrano or Mirasol or New Mexico green
4 large cloves garlic, smashed and minced
1 t sweep paprika
Strain the stock, return to pot and bring to a simmer. Add the lentils, barley, split peas, beans, garlic powder, tomatoes and salt to taste. Simmer covered for 2-3 hours until the white beans are tender. Coarsely chop the onion, celery, bell pepper and chile and add to a saute pan with the olive oil over high heat. Sprinkle on the paprika and toss to distribute. Saute for 2-3 minutes, then add the garlic and saute for 2-3 minutes more.
Add the chicken meat and sauteed vegetables to the stock, cover and simmer for another 15 minutes. Adjust the seasoning.