Chicken Lentil Soup
Chicken Lentil Soup is an easy weeknight recipe, made with chicken thighs and bursting with vegetables and lentils, that will warm you up! Not a fan of lentils? Just substitute mini pasta, egg noodles or rice! Add a salad and you're all set!
Servings: 4
Calories: 214kcal
Ingredients
- 2 skinless bone-in chicken thighs (12 ounces)
- 1/2 tsp. dried basil
- 1/4 tsp. garlic powder
- 1/4 tsp. kosher salt
- 1/4 tsp. pepper
- 1 Tbs. olive oil
- 2 carrots, peeled and chopped, 1 cup
- 1 onion, chopped, 1 cup
- 1 celery stalk, chopped, 1/2 cup
- 5 cups chicken broth
- 1/2 cup red lentils
- 1/4 cup chopped fresh dill
Instructions
- Season chicken on both sides with basil, garlic powder, kosher salt and pepper.
- Heat oil in saucepot over medium-high heat then brown chicken on both sides and reserve.
- Add carrots, onion and celery and cook until tender-crisp, stirring occasionally, about 7 minutes.
- Return chicken pieces and add broth to saucepot and bring to a boil.
- Stir in lentils and cook until lentils are tender and chicken is cooked through, 12-15 minutes.
- Using a slotted spoon or tongs, remove chicken pieces. Shred chicken and discard bones.
- Stir in shredded chicken and fresh dill.
Video
Notes
Makes 6 cups.
Nutrition
Calories: 214kcal | Carbohydrates: 21g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1267mg | Potassium: 750mg | Fiber: 8g | Sugar: 3g | Vitamin A: 5322IU | Vitamin C: 28mg | Calcium: 71mg | Iron: 4mg