Chicken Lentil Soup
This Chicken Lentil Soup with juicy chicken, tender lentils and chock full of veggies is a complete meal and so easy to make at the end of long day.
Servings: 8 servings
Calories: 328kcal
Ingredients
- 1 large onion finely chopped
- 1 large carrot chopped
- 1 tablespoon olive oil extra virgin
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 pound chicken thighs bone in and skinless
- 2 cups green lentils rinsed & drained
- 10 cups water
- 3 bay leaves
- 1/3 cup cilantro finely chopped
Instructions
- Preheat large pot or Dutch oven on medium heat and swirl oil. Add onion and carrot, saute for 4 minutes, stirring occasionally.
- Add tomato paste, cumin, garlic powder, salt and pepper; saute for another 3 minutes, stirring frequently.
- Add chicken, lentils, water and bay leaves. Bring to a boil, cover and cook on low for 40 minutes.
- Remove chicken on a plate, shred with 2 forks and return chicken to the pot.
- And cilantro, stir and serve soup hot.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
Nutrition
Serving: 1.5cups | Calories: 328kcal | Carbohydrates: 33g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 56mg | Sodium: 434mg | Fiber: 16g | Sugar: 3g