Chicken and Lentil Soup Recipe 🥣

Overview:

Indulge in the hearty goodness of this Chicken and Lentil Soup, a wholesome dish perfect for chilly nights or when you’re craving a comforting meal. With a delightful blend of tender chicken, nutritious lentils, and aromatic vegetables, this soup is a flavorful addition to your recipe collection. Let’s dive into the details and cook up a pot of warmth and goodness!

• Preparation Time: 20 minutes
• Cooking Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Servings: 4 bowls
• Rating: 4.5 stars (from 7 reviews)

Ingredients:

• 2 tbsp butter
• 1 carrot, diced
• 1 onion, finely chopped
• 1 leek, sliced
• 1 celery stalk, chopped
• 4 mushrooms, sliced
• 3 tbsp dry white wine
• 4 cups chicken broth
• 2 tsp dried thyme
• 1 bay leaf
• 1 cup brown lentils
• 8 oz diced chicken breast
• Salt and pepper to taste
• Freshly chopped thyme for garnish

Instructions:

1. Prep Work:

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   • Gather all the ingredients and chop the vegetables as per the measurements provided.
   • Rinse the lentils thoroughly under cold water to remove any debris.

2. Sauté Vegetables:

   • In a large saucepan, melt the butter over medium heat.
   • Add diced carrot, chopped onion, sliced leek, chopped celery, and sliced mushrooms to the saucepan.
   • Sauté the vegetables for 3 to 5 minutes until they start to soften and release their aroma.

3. Add Liquid Ingredients:

   • Pour in the dry white wine and chicken broth into the saucepan with the sautéed vegetables.
   • Stir well to combine all the ingredients.

4. Simmer Soup:

   • Bring the mixture to a gentle boil over medium-high heat.
   • Once boiling, add the dried thyme and bay leaf to the pot.
   • Reduce the heat to low, cover the saucepan, and let the soup simmer for about 30 minutes, allowing the flavors to meld together.

5. Cook Lentils:

   • After 30 minutes, uncover the saucepan and add the rinsed brown lentils to the soup.
   • Continue to cook the soup, covered, for an additional 30 to 40 minutes or until the lentils are tender, stirring occasionally to prevent sticking.

6. Add Chicken:

   • Once the lentils are tender, add the diced chicken breast to the soup.
   • Season the soup generously with salt and pepper according to your taste preferences.

7. Final Touches:

   • Allow the soup to cook for a few more minutes until the chicken is heated through.
   • Taste and adjust the seasoning if necessary.

8. Serve:

   • Ladle the hot Chicken and Lentil Soup into serving bowls.
   • Garnish each bowl with freshly chopped thyme for a burst of freshness and aroma.

9. Enjoy:

   • Serve the soup immediately while it’s hot and comforting.
   • Pair it with crusty bread or a side salad for a complete and satisfying meal.

Nutritional Information (Per Serving):

• Calories: 319.8
• Fat: 11.4g
  • Saturated Fat: 5.2g
• Cholesterol: 57.8mg
• Sodium: 876.1mg
• Carbohydrates: 25g
  • Fiber: 9.3g
  • Sugar: 4.8g
• Protein: 27.1g

Recipe Notes:

• This Chicken and Lentil Soup is a versatile dish that you can customize to suit your taste preferences. Feel free to add extra vegetables like spinach, kale, or bell peppers for added nutrition and flavor.
• For a vegetarian version of this soup, simply omit the chicken and use vegetable broth instead of chicken broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer-term storage. Reheat gently on the stovetop or in the microwave before serving.
• Adjust the consistency of the soup by adding more broth if you prefer a thinner consistency or simmering longer for a thicker, heartier soup.
• Don’t forget to remove the bay leaf before serving the soup to avoid any unwanted bitterness.