Chickenlentilsoupwithkale Recipes

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CHICKEN LENTIL SOUP



Chicken Lentil Soup image

First Prize Heart's Delight Recipe Contest- Junior Division. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.

Provided by BeccaB3c

Categories     Chicken

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 13

2 1/2 lbs skinless chicken, cut in pieces
1 1/2 cups lentils
1/2 cup split peas
3 quarts water
1 cup chopped celery
1 cup chopped carrot
1/2 cup chopped onion
1 teaspoon parsley flakes
1/2 teaspoon whole thyme
1/2 teaspoon pepper
1/2 teaspoon ground turmeric
1/4 teaspoon ground sage
1/4 teaspoon poultry seasoning

Steps:

  • The night before serving, bring skinned, defatted chicken, lentils and split peas to a boil in water.
  • Reduce heat to low, cover and simmer 2 hours.
  • Remove chicken; bone, dice, and refrigerate.
  • The next day, remove and discard any congealed fat.
  • Add celery, carrots, onion, parsley, thyme, pepper, turmeric, sage and poultry seasoning.
  • Simmer 1 1/4 hours.
  • Just before serving, add diced chicken and heat thoroughly.

Nutrition Facts : Calories 333, Fat 5.5, SaturatedFat 1.5, Cholesterol 120.6, Sodium 140.2, Carbohydrate 18, Fiber 7, Sugar 3.1, Protein 50.8

SLOW COOKER CHICKEN AND LENTIL SOUP



Slow Cooker Chicken and Lentil Soup image

This is total cozy comfort food. I love letting the slow cooker do all the work! This soup packs in a ton of warm spices and the chicken is just so incredibly flavorful and tender. Serve with a dollop of sour cream or plain Greek yogurt if desired.

Provided by Rebekah Rose Hills

Time 4h15m

Yield 8

Number Of Ingredients 13

1 pound green lentils, sorted and rinsed
1 (15 ounce) can petite diced tomatoes
1 large onion, diced
1 tablespoon jarred minced garlic
2 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons chili powder
1 ½ teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt, or more to taste
7 cups chicken broth
1 ½ pounds bone-in, skin-on chicken thighs, or more to taste

Steps:

  • Combine green lentils, tomatoes, onion, garlic, cumin, oregano, chili powder, paprika, onion powder, and salt in a slow cooker. Pour in chicken broth and stir gently to evenly distribute seasonings into the broth.
  • Settle chicken thighs into the broth, ensuring they are submerged in the liquid.
  • Set slow cooker for High heat and cook for 4 hours, chicken should be falling off the bone and lentils should be tender (if not, cook a little bit longer).
  • Use tongs and remove chicken from the soup and set on a cutting board. Pull meat off the bones with tongs and either rough chop or break apart into bite sized pieces with the tongs. Return meat to the soup. Discard bones.
  • Stir the meat in and taste test; adjust the seasonings as desired.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 41.1 g, Cholesterol 58.3 mg, Fat 11 g, Fiber 10.4 g, Protein 29.3 g, SaturatedFat 2.5 g, Sodium 1308.9 mg, Sugar 4.7 g

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