Chicken and lentil soup
This chicken and lentil soup is a hearty dish featuring tender chicken, nutritious lentils, and a variety of vegetables simmered in a savory broth. It's easy to prepare and perfect for any season, offering both comfort and nutrition.
Cook time 70 min
Prep time 20 min
Ingredients:
1 cup canned lentils2 cups chicken gravy
4 cups water
1 lb chicken breasts
2 tomatoes
1 onion
1 stalk celery
2 carrots
1 bay leaf
1/4 cup fresh parsley
Chicken and lentil soup is a hearty and nutritious dish that's perfect for any time of the year. Packed with protein from both the chicken and lentils, this soup is both filling and flavorful. It's a great way to enjoy a healthy meal with a variety of vegetables and rich, comforting broth.
Instructions:
- Rinse the canned lentils under cold water and drain them well.
- Chop the onion finely.
- Dice the tomatoes.
- Slice the celery stalk.
- Peel and slice the carrots.
- Roughly chop the fresh parsley.
- Place the chicken breasts in a pot and cover them with water (not the 4 cups listed in the ingredients).
- Bring the water to a boil, then reduce heat to a simmer. Cook the chicken breasts until they are fully cooked through, about 15-20 minutes.
- Remove the chicken breasts from the pot and let them cool slightly. Shred the chicken using two forks.
- In a large soup pot, heat a tablespoon of oil over medium heat.
- Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes.
- Add the sliced carrots and celery to the pot and cook for another 5 minutes, stirring occasionally.
- Add the diced tomatoes, bay leaf, and the shredded chicken to the pot with the sauteed vegetables.
- Pour in the 4 cups of water and 2 cups of chicken gravy.
- Stir in the drained lentils.
- Bring the mixture to a boil, then reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
- Stir occasionally to prevent sticking and to ensure even cooking.
- Season the soup with salt and pepper to taste.
- Remove the bay leaf from the soup.
- Stir in the fresh chopped parsley.
- Serve hot and enjoy your delicious chicken and lentil soup!
Your chicken and lentil soup is now ready to serve! This wholesome and hearty meal is perfect for any occasion and makes for great leftovers. Enjoy the rich blend of flavors and the nutritional goodness packed into each spoonful.
Chicken and lentil soup FAQ:
Simmer the soup for about 20-25 minutes after bringing it to a boil. This will allow the vegetables to become tender and the flavors to meld.
A large soup pot is recommended to comfortably hold all the ingredients and allow for even cooking while stirring.
Yes, you can use dried lentils, but you will need to cook them separately until tender before adding them to the soup, as they require longer cooking time.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months, but be sure to leave space for expansion.
You can substitute chicken gravy with homemade chicken broth or vegetable broth for a lighter option, adjusting seasoning as needed to enhance flavor.
Tips:
- 1. For extra flavor, consider browning the chicken breasts in a little olive oil before adding them to the soup.
- 2. If you prefer a thicker soup, you can slightly blend part of the soup with an immersion blender or mash some of the lentils.
- 3. Feel free to add other vegetables like spinach, kale, or bell peppers to increase the nutritional value and add extra flavor.
- 4. Using homemade chicken broth instead of water can enhance the richness of your soup.
- 5. Adding a squeeze of lemon juice before serving can brighten up the flavors of the soup.
- 6. Remember to remove the bay leaf before serving.
Nutrition per serving
4 ServingsCalories 290kcal
Protein 33g
Carbohydrates 24g
Fiber 7g
Sugar 7g
Fat 6g
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