Chicken & Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 T olive oil1 large onion, chopped2 carrots, chopped2 celery stalks, chopped2 1/2 cups chopped white mushrooms4 T dry white wine5 c chicken broth1 bay leaf2 t dry mixed herbs (whatever you have on hand - I used thyme and oregano)3/4 c lentils2 1/2 c diced cooked chickensalt and pepper to taste
1. Heat the oil in a large pan and add onions, carrots celery and mushrooms. Cook over low heat until softened but not colored - 5 to 7 min.
2. Increase the heat to medium, add the wine and cook 2 to 3 minutes until the alcohol evaporates. Add the broth, bring to a boil, add bay leaf and herbs, reduce heat and cover, simmer for 30 minutes. (I used raw diced chicken and added chicken at this point but if you have cooked chicken, wait until step 4).
3. Add lentils, re-cover, and simmer for 40 min., stirring occasionally.
4. If you use pre-cooked chicken, add now and simmer for 10 min. to heat through.
5. Season with salt and pepper to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user AWOLF24.
2. Increase the heat to medium, add the wine and cook 2 to 3 minutes until the alcohol evaporates. Add the broth, bring to a boil, add bay leaf and herbs, reduce heat and cover, simmer for 30 minutes. (I used raw diced chicken and added chicken at this point but if you have cooked chicken, wait until step 4).
3. Add lentils, re-cover, and simmer for 40 min., stirring occasionally.
4. If you use pre-cooked chicken, add now and simmer for 10 min. to heat through.
5. Season with salt and pepper to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user AWOLF24.
Nutritional Info Amount Per Serving
- Calories: 203.2
- Total Fat: 8.7 g
- Cholesterol: 32.9 mg
- Sodium: 1,311.0 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 3.8 g
- Protein: 18.0 g
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