EASY CHICKEN LENTIL SOUP RECIPE
Enjoy an easy chicken lentil soup that's full of Mediterranean flavor. Seasoned with warm spices and packed with veggies, this soup is all you need for a hearty dinner.
Provided by Shadi HasanzadeNemati
Categories Main Course
Time 1h15m
Number Of Ingredients 17
Steps:
- Heat olive oil in a large pot over medium heat.
- Saute chopped onion and minced garlic until golden.
- Add in diced carrots and celery. Cook for two minutes.
- Add in chicken pieces and all the spices. Stir well and cook until the chicken is lightly brown.
- Add in the lentils and salt. Stir and cook for a minute.
- Add chicken stock and water. Stir well and bring the lentil soup to simmer.
- Cover and slowly simmer for 45 minutes until the chicken and lentils are fully cooked.
- Adjust the salt, and add lemon juice and fresh dill to the soup.
- Serve warm.
Nutrition Facts : Calories 423 kcal, Carbohydrate 37 g, Protein 27 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 76 mg, Sodium 595 mg, Fiber 16 g, Sugar 4 g, ServingSize 1 serving
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.
Nutrition Facts : ServingSize 1 1/3 cup, Calories 263 kcal, Carbohydrate 40 g, Protein 23.5 g, Fat 3 g, SaturatedFat 0.5 g, Cholesterol 40 mg, Sodium 503.5 mg, Fiber 6.5 g, Sugar 1.5 g
CHICKEN AND LENTIL SOUP
Make and share this Chicken and Lentil Soup recipe from Food.com.
Provided by - Carla -
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a large saucepan.
- Add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened.
- Stir in the wine and chicken broth.
- Bring to a boil.
- Add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes.
- Add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time.
- Stir in the diced chicken and season to taste with salt and pepper.
- Cook until just heated through.
- Ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.
LENTIL SOUP III
As a busy college student, I don't have much time to eat, let alone cook. I've been making this soup for myself my whole college career, since it's a soup my mom made when I was growing up. This soup is illegally easy and incredibly good for you. Eat it up! You can add sliced, shredded, or diced cooked chicken to the soup when it is almost ready. This soup is delicious, but it can be a surprisingly dull color. You can make it more attractive by serving it with a thin slice of lemon on top and a sprinkle of chopped parsley or chives.
Provided by Molly
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 27.7 g, Fat 0.7 g, Fiber 10.1 g, Protein 11.5 g, SaturatedFat 0.1 g, Sodium 68.9 mg, Sugar 3.8 g
CHICKEN LENTIL SOUP
Here's a scrumptious skillet dinner packed with chicken and veggies; served with cheese - ready in 45 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 265, Carbohydrate 33 g, Cholesterol 45 mg, Fiber 11 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1230 mg
SLOW COOKER CHICKEN AND LENTIL SOUP
This is total cozy comfort food. I love letting the slow cooker do all the work! This soup packs in a ton of warm spices and the chicken is just so incredibly flavorful and tender. Serve with a dollop of sour cream or plain Greek yogurt if desired.
Provided by Rebekah Rose Hills
Time 4h15m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 41.1 g, Cholesterol 58.3 mg, Fat 11 g, Fiber 10.4 g, Protein 29.3 g, SaturatedFat 2.5 g, Sodium 1308.9 mg, Sugar 4.7 g
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