Lentil Soup With Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 tbsp. olive oil6 oz. boneless, skinless, chicken breast, 1 inch cubed1 cup celery, diced1 cup carrots, diced1 cup onions, diced6 garlic cloves, minced1-1/2 cup water1/2 cup chicken broth 99% Fat Free1-1/4 cup or 14.5 oz. size with juice1-1/2 cup lentils, rinsed3 tbsp. parsley, fresh or dried1-1/2 tsp. oregano, ground1 tsp. salt1 tsp. pepper, black1-1/2 cup sweet potato cubed
Dice all the vegetables. Cube the meat into about 1 inch cubes. Heat the oil in a heavy, large pot over medium heat. Sprinkle the chicken with salt and pepper. Add the meat and cook until brown. Using a slotted spoon, transfer the chicken to bowl. Add the celery, carrots, onions, sweet potato and garlic to the pan. Saute the vegetables for about 4 minutes. Return the chicken to the pot and add the oregano and stir all the ingredients together. Add the diced tomatoes, chicken broth and water. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is tender, stirring occasionally, about 1 hour. Add the rinsed lentils. Season the soup with salt and pepper to your taste. Cover and continue simmering until the lentils are tender, about 70 minutes. Add more water or chicken broth during the cooking of the soup. When soup is done, stir in the parsley. Add more salt and pepper if needed. Cook for another 5 minutes. Ladle the soup into bowls and serve. I always need to add more hot water to my soup bowl as the lentils consume the moisture in the soup while cooking. The 3/4 cup size usually is just the vegetables, lentils and chicken. Add water to the soup bowl to the consistency that you want.
Serving Size: 12 - 3/4 cups servings (approximately)
Serving Size: 12 - 3/4 cups servings (approximately)
Nutritional Info Amount Per Serving
- Calories: 94.4
- Total Fat: 1.9 g
- Cholesterol: 8.3 mg
- Sodium: 312.4 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 3.8 g
- Protein: 6.4 g