Chicken Lentil And Vegetable Soup Recipes

CHICKEN AND LENTIL SOUP

Steps:

• In a large pot combine lentils, chicken, water and chicken bullion.
• Bring to a boil, covered over medium-low heat until chicken is cooked, about 20 minutes.
• Remove the chicken and shred, return to the pot
• Meanwhile, in a chopper or by hand, mince the onions, scallions, cilantro, garlic, and tomato.
• Add to the lentils with garlic powder, cumin, oregano and annato and cook, covered until the lentils are soft, about 25 more minutes, adding more water as needed if too thick.
• Adjust salt to taste as needed.

CHICKEN, LENTIL, AND VEGETABLE SOUP

Steps:

• In a large soup pot over high heat, bring the water, stock, lentils, onions, celery, carrots, salt, paprika, oregano, and pepper to a boil.
• Decrease heat to med-low and simmer, covered, for 45 minutes, stirring occasionally.
• Add in the chicken, zucchini, and parsley; simmer, covered, until the vegetables are tender and the flavors are blended, 15-20 minutes; taste and adjust seasoning.
• Ladle into bowls and sprinkle feta on top.

SKINNY LENTIL AND TOMATO CHICKEN SOUP

Steps:

• In a 4-quart Dutch oven, heat oil over medium heat. Add onion, carrots, and garlic. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.
• Add chicken broth, lentils, and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.
• Stir in cooked chicken and undrained tomatoes. Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender. Stir in fresh basil (if using).

PERFECT CHICKEN VEGETABLE SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

SLOW COOKER CHICKEN AND LENTIL SOUP

Steps:

• Combine green lentils, tomatoes, onion, garlic, cumin, oregano, chili powder, paprika, onion powder, and salt in a slow cooker. Pour in chicken broth and stir gently to evenly distribute seasonings into the broth.
• Settle chicken thighs into the broth, ensuring they are submerged in the liquid.
• Set slow cooker for High heat and cook for 4 hours, chicken should be falling off the bone and lentils should be tender (if not, cook a little bit longer).
• Use tongs and remove chicken from the soup and set on a cutting board. Pull meat off the bones with tongs and either rough chop or break apart into bite sized pieces with the tongs. Return meat to the soup. Discard bones.
• Stir the meat in and taste test; adjust the seasonings as desired.

LENTIL VEGETABLE SOUP

Steps:

• Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.
• Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.

CHICKEN LENTIL SOUP

Steps:

• Heat oil in Dutch oven over medium-high heat. Cook chicken and onion in oil 5 minutes, stirring occasionally, until chicken is no longer pink in center.
• Stir in remaining ingredients except cheese, breaking up tomatoes.
• Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover and cook 20 to 25 minutes or until lentils are tender. Serve with cheese.

CHICKEN LENTIL SOUP WITH KALE

Steps:

• In a large saucepan, heat oil over medium-low heat. Add onion, carrot, and garlic. Cook, covered, for 5-7 minutes or until vegetables are nearly tender, stirring occasionally.
• Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
• Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
• Stir in chicken,tomato, and , if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
• Remove bay leaves before serving.

CHICKEN VEGETABLE SOUP

Steps:

• In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 25-30 minutes. Stir in the chicken, tomatoes, salt and pepper; heat through.

HEARTY VEGETABLE LENTIL SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer., Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon.

LENTIL AND VEGETABLE SOUP

Steps:

• Peel and dice all vegetables and thoroughly wash leeks to remove any grit.
• Place all ingredients except beans and lentils into a large stock pot, cover and bring to the boil.
• Reduce heat and simmer until vegetables are tender (approx 25 minutes).
• Add washed and drained lentils to the pot and stir well. Check and stir at 10 minute intervals so lentils don't stick to the base of the pot.
• Cook until lentils are soft (approx 25 minutes) then add drained beans. Stir well and continue cooking to produce a thick soup. Can be served immediately with crusty bread although the flavour improves if served the next day.