Chicken Rice Lentil Stew

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 189.3

Total Fat: 2.2 g
Cholesterol: 29.9 mg
Sodium: 411.8 mg
Total Carbs: 26.6 g
Dietary Fiber: 6.6 g
Protein: 17.3 g

View full nutritional breakdown of Chicken Rice Lentil Stew calories by ingredient

Introduction

I made my own broth using 2 chickens with only white meat left on them, celery, garlic and onions and then used that as the base for the soup. I made my own broth using 2 chickens with only white meat left on them, celery, garlic and onions and then used that as the base for the soup.

Minutes to Prepare: 20

Minutes to Cook: 90

Number of Servings: 8

Ingredients

1 tsp Salt

2 cup, chopped Carrots, raw

3 tsp Garlic

1 cup, pieces or slices Mushrooms, fresh

1 cup, chopped Onions, raw

10 cup (8 fl oz) Water, tap

1 cup Lentils

1 796-ml can PC Blue Menu Diced Tomatoes, undrained

300 gram(s) No Name Chopped Spinach, frozen

1 cup Uncle Ben's Brown Rice Minute Rice

13.6 ounces Chicken Breast (cooked), no skin, roasted

5 stalk, medium (7-1/2" - 8" long) Celery, raw. chopped

Tips

Directions

1. Add 10 cups of water to your soup pot. Add the onions, celery, garlic and salt to the water.

2. Add the chicken to a colander or strainer and put in the water. Bring to a boil and then reduce to a simmer for about 1 hour in order to get all the flavour from the bones into the water. (you could complete to this step ahead of time and just use the broth when you're ready to prepare your soup)

3. After an hour, pull the meat off the chicken bones and add to the main broth liquid. Discard chicken carcasses.

4. Add the remaining vegetables, the rice and the lentils and simmer for about half an hour until the carrots and lentils are cooked through.

5. Enjoy.

Serving Size: Makes 8 servings of 2 cups each.