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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 79.0
  • Total Fat: 1.1 g
  • Cholesterol: 17.9 mg
  • Sodium: 27.0 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 7.9 g

View full nutritional breakdown of Chicken Lentil Soup calories by ingredient
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Chicken Lentil Soup

Submitted by: MISSZ1

Introduction

Lentils don't have much in the way of flavor so you need lots of garlic and chicken bullion to spice this one up.

Tip: For softer lentils bring the water to a boil before adding the lentils.
Lentils don't have much in the way of flavor so you need lots of garlic and chicken bullion to spice this one up.

Tip: For softer lentils bring the water to a boil before adding the lentils.

Number of Servings: 16

Ingredients

    Chicken Bullion or Better than Bullion (Chicken Flavor) 5 cubes or 5 tbsps.
    Chicken thighs, boneless skinless, 1lb (about 5 thighs)
    Lentils 1 lb or 3 cups uncooked
    Water 6 cups
    Baby Carrots, or finely chopped carrots 2 cups.
    3 bay leaves
    2 tablespoons basil
    4 tablespoons minced garlic
    3 tablespoons onion powder.

Directions

Serving size is 16 1/2 cup servings at 80 calories.
Or you have have 8 1cup servings at 160 calories each.

Add chicken bullion, carrots, water, garlic, onion powder, bay and basil in a large cooking pot, bring to boil and THEN add your lentils. Simmer for 1 hour stirring occasionally.

Bake chicken thighs in the oven for 40 minutes until thoroughly cooked. Drain the fat from the thighs allow them to cool and then chop them into bite size pieces and put them in the pot with everything else.

Finish cooking until lentils are soft.

Serve in 1/2 cup bowls.
Salt and Pepper to taste.


Number of Servings: 16

Recipe submitted by SparkPeople user MISSZ1.






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