Best Chicken Lentil And Vegetable Soup Recipes

CHICKEN AND LENTIL SOUP

Steps:

• In a large pot combine lentils, chicken, water and chicken bullion.
• Bring to a boil, covered over medium-low heat until chicken is cooked, about 20 minutes.
• Remove the chicken and shred, return to the pot
• Meanwhile, in a chopper or by hand, mince the onions, scallions, cilantro, garlic, and tomato.
• Add to the lentils with garlic powder, cumin, oregano and annato and cook, covered until the lentils are soft, about 25 more minutes, adding more water as needed if too thick.
• Adjust salt to taste as needed.

EASY CHICKEN LENTIL SOUP RECIPE

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.

SLOW COOKER CHICKEN AND LENTIL SOUP

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.

CHICKEN, LENTIL, AND VEGETABLE SOUP

Steps:

• In a large soup pot over high heat, bring the water, stock, lentils, onions, celery, carrots, salt, paprika, oregano, and pepper to a boil.
• Decrease heat to med-low and simmer, covered, for 45 minutes, stirring occasionally.
• Add in the chicken, zucchini, and parsley; simmer, covered, until the vegetables are tender and the flavors are blended, 15-20 minutes; taste and adjust seasoning.
• Ladle into bowls and sprinkle feta on top.