Lemony Chicken-Lentil Soup with Couscous
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 265.7
- Total Fat: 6.0 g
- Cholesterol: 34.7 mg
- Sodium: 1,134.4 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 8.5 g
- Protein: 16.6 g
View full nutritional breakdown of Lemony Chicken-Lentil Soup with Couscous calories by ingredient
Introduction
This light on the palate, yet stick to your ribs, soup is dead simple to throw together, and extra cheap if you use leftover meat, broth and veggies from the holidays! This light on the palate, yet stick to your ribs, soup is dead simple to throw together, and extra cheap if you use leftover meat, broth and veggies from the holidays!Number of Servings: 8
Ingredients
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1 tbsp olive oil
3 leeks, white and light green parts sliced into half moons and cleaned
5 carrots, diced
5 stalks celery, diced
5 garlic cloves, minced
1 cup shredded zucchini
8 cups no-salt-added chicken broth
2 tbsp dried parsley
1 tsp dried rosemary
1 tsp dried lemon thyme
1 tsp dried oregano
1 tsp Kosher salt
½ tsp black pepper
Zest and juice of 1 lemon
10 oz frozen chopped spinach
1 cup whole wheat Israeli couscous (or millet for GF)
1 cup cooked lentils (I used green lentils)
2 cups cooked chopped skinless chicken or turkey thighs
Directions
Heat the oil in a large, heavy pot over medium high heat.
Add the leeks, carrots and celery and cook, stirring occasionally, until leeks wilt - about 5 minutes.
Add the garlic and zucchini and cook 3-4 minutes, until zucchini begins to brown.
Add the broth, herbs, salt, pepper and lemon zest and bring to a boil.
Reduce to a simmer and cook, stirring occasionally, for 20 minutes, until vegetables are cooked.
Stir in spinach, couscous, lentils and chicken. Cook, stirring occasionally, until couscous is done - about 15 minutes.
Remove from heat and stir in lemon juice. Adjust seasoning and serve
Serving Size: Makes 8 entree servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Add the leeks, carrots and celery and cook, stirring occasionally, until leeks wilt - about 5 minutes.
Add the garlic and zucchini and cook 3-4 minutes, until zucchini begins to brown.
Add the broth, herbs, salt, pepper and lemon zest and bring to a boil.
Reduce to a simmer and cook, stirring occasionally, for 20 minutes, until vegetables are cooked.
Stir in spinach, couscous, lentils and chicken. Cook, stirring occasionally, until couscous is done - about 15 minutes.
Remove from heat and stir in lemon juice. Adjust seasoning and serve
Serving Size: Makes 8 entree servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.