We’ve partnered with acclaimed chef Kathy Fang, winner of Chopped and owner of Fang Restaurant in San Francisco. Here is our first video in an original series sponsored by Perdue All Natural Chicken and All Clad. Watch how to prepare this delicious Chicken Pancetta Lentil Soup recipe for two, or make it in bucketfuls. It’s that good.

Recipe Below

LOVE& Chicken Pancetta Lentil Soup

Recipe courtesy of Kathy Fang of Fang Restaurant, San Francisco

1/2 cup chopped celery

1/2 cup chopped carrots

Grape seed oil

1/2 cup diced pancetta

10 oz Perdue All Natural boneless chicken breast

4 cups chicken stock

1/2 cup fire roasted tomatoes

1 bay leaf

1 teaspoon tomato paste

1 cup steamed lentils

1 tablespoon taco seasoning

FOR GARNISH

Chopped parsley

Shredded Parmesan

In a hot stock pan, sauté pancetta with 2 Tbsp. grape seed oil. Cook until medium brown, about 5 min. Add celery and carrot and sauté until sweated and soft, about 5 minutes. Add chicken breast, taco seasoning, roasted tomatoes, tomato paste, bay leaf and steamed lentils. Simmer for 45 minutes.

Shred chicken, return to soup, and serve in soup bowls. Season to taste with salt and pepper. Garnish with fresh chopped parsley and shredded parmesan.

Double the recipe and have some the next day. The flavors will meld and it will taste even better.

Also, look for our full Seasonal Table Feature from Kathy Fang with 5 delicious recipes in Issue 2.