Chicken Lentil Soup
Packed with protein, fiber and veggies, this chicken lentil soup is comfort food at its best! All you’ll need is a few minutes in the kitchen to make a pot of this hearty and wholesome family meal.
Servings: 4 servings
Calories: 331kcal
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup Celery chopped
- 1 cup Carrots chopped
- ½ cup Green Pepper chopped
- 1 Garlic Clove minced
- 5 cups Chicken Broth
- ½ teaspoon Basil
- ¼ teaspoon Oregano
- ¼ teaspoon Rosemary
- ¼ teaspoon Pepper
- ½ cup Lentils dry
- 1 ½ cups Cooked Chicken 1/2 pound, shredded (I baked 3 chicken breasts in the oven at 350 F for 25 minutes then shredded it with a fork)
- ½ cup Minute Brown Rice
- 15 oz Diced Tomatoes
Instructions
- Rinse lentils under cold water, drain and set aside.
- Heat olive oil in a large pot then add celery, carrots, bell pepper and minced garlic. Sauté until the veggies are tender.
- Stir in the chicken broth, tomatoes, basil, oregano, rosemary, black pepper and lentils.
- Bring to a boil then reduce the heat, cover and simmer for 20 minutes.
- Stir in the shredded chicken and rice.
- Cook another 10 minutes to heat the chicken and rice then serve!
Video
Notes
- Make the soup fiber rich by adding more veggies. Chop them finely, so they’re all cooked to perfection!
- If you want to use regular brown rice, add it to the pot at the same time as the lentils and then cook everything else as directed.
- Serving size equals 1/4th of the recipe.
Nutrition
Serving: 1serving | Calories: 331kcal | Carbohydrates: 36g | Protein: 28g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 191mg | Potassium: 1012mg | Fiber: 10g | Sugar: 6g | Vitamin A: 5687IU | Vitamin C: 29mg | Calcium: 93mg | Iron: 5mg