Chicken And Lentil Soup With Homemade Miso Recipes

EASY CHICKEN LENTIL SOUP RECIPE

Easy Chicken Lentil Soup Recipe image

Enjoy an easy chicken lentil soup that's full of Mediterranean flavor. Seasoned with warm spices and packed with veggies, this soup is all you need for a hearty dinner.

Provided by Shadi HasanzadeNemati

Time 1h15m

Number Of Ingredients 17

Ingredients

2 tbsp olive oil (extra virgin)
1 white onion (chopped)
5 cloves garlic (minced)
1 large carrot (diced)
2 stalks celery (chopped)
4 chicken thighs (boneless and skinless, cut into 1/2 inch pieces)
1 tsp paprika
1 tsp cumin
1/2 tsp coriander
1 tsp all spice
1 1/2 tsp oregano
1 1/2 cup green lentils
1 tsp salt
2 cups chicken stock (homemade or store-bought )
4 cups water
1 lemon (juice of)
1/2 cup fresh dill (chopped)

Steps:

Heat olive oil in a large pot over medium heat.
Saute chopped onion and minced garlic until golden.
Add in diced carrots and celery. Cook for two minutes.
Add in chicken pieces and all the spices. Stir well and cook until the chicken is lightly brown.
Add in the lentils and salt. Stir and cook for a minute.
Add chicken stock and water. Stir well and bring the lentil soup to simmer.
Cover and slowly simmer for 45 minutes until the chicken and lentils are fully cooked.
Adjust the salt, and add lemon juice and fresh dill to the soup.
Serve warm.

Nutrition Facts : Calories 423 kcal, Carbohydrate 37 g, Protein 27 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 76 mg, Sodium 595 mg, Fiber 16 g, Sugar 4 g, ServingSize 1 serving

CHICKEN AND LENTIL SOUP WITH HOMEMADE MISO

Chicken and Lentil Soup with Homemade Miso image

Homemade miso and peanut butter bring an Asian feel to this flavorful soup. I like to serve this with my homemade rye bread for dipping!

Provided by Amergin

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 4h20m

Yield 8

Number Of Ingredients 17

Ingredients

1 ½ cups frozen shelled soy beans
1 tablespoon unsalted peanuts
1 tablespoon oyster sauce
1 tablespoon tahini
1 teaspoon red pepper flakes
1 tablespoon rice vinegar
2 tablespoons chile oil
1 pound skinless, boneless chicken breasts, diced
10 cups water
1 (16 ounce) package dry lentils
2 large carrots, peeled and diced
1 cup chopped fresh spinach
½ cup diced cherry tomatoes
⅓ cup peanut butter
3 tablespoons chicken bouillon granules
2 teaspoons dried sage
2 teaspoons ground cumin

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with oil; spread soy beans on top.
Bake in the preheated oven until slightly browned, about 20 minutes.
Combine soy beans, peanuts, oyster sauce, tahini, and red pepper flakes in a food processor or blender. Blend into a fine paste. Place the paste in a container and add vinegar. Stir together. Cover and let stand until flavors meld, about 2 1/2 hours.
Heat chile oil in a large skillet over medium heat. Cook and stir chicken until nicely browned, 8 to 10 minutes.
Combine chicken and homemade miso in a large pot. Add water, lentils, carrots, spinach, and tomatoes. Bring to a boil. Reduce heat to low and stir in peanut butter, chicken bouillon, sage, and cumin. Cover and simmer for about 1 hour.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 39.7 g, Cholesterol 29.6 mg, Fat 12.1 g, Fiber 18.9 g, Protein 29.6 g, SaturatedFat 2.3 g, Sodium 540.4 mg, Sugar 3.5 g

CHICKEN AND LENTIL SOUP

Chicken and Lentil Soup image

Make and share this Chicken and Lentil Soup recipe from Food.com.

Provided by - Carla -

Categories Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons butter
1 large carrot, chopped
1 onion, chopped
1 leek, whites only, chopped
1 stalk celery, chopped
4 ounces mushrooms, chopped
3 tablespoons dry white wine
4 cups chicken broth
2 teaspoons dried thyme
1 bay leaf
1/2 cup brown lentils
8 ounces cooked chicken, diced
salt & freshly ground black pepper
freshly chopped thyme, to garnish

Steps:

Melt the butter in a large saucepan.
Add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened.
Stir in the wine and chicken broth.
Bring to a boil.
Add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes.
Add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time.
Stir in the diced chicken and season to taste with salt and pepper.
Cook until just heated through.
Ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.

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