NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless skinless chicken breast

0.25 cup Dry red lentils

2 cup Low-sodium chicken broth

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

2 cloves Garlic

1 tsp Dried thyme

0.5 tsp Dried rosemary

1 whole Bay leaf

1 tbsp Fresh lemon juice

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a large pot over medium-high heat, combine the chicken breast, red lentils, chicken broth, onion, carrots, celery, garlic, thyme, rosemary, and the bay leaf.

• 2

  Bring the liquid to a boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.

• 3

  Simmer the mixture for 20 to 25 minutes, or until the lentils have completely softened and the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.

• 4

  Remove the pot from the heat and carefully fish out the bay leaf and discard it.

• 5

  Using a high-speed blender or an immersion blender directly in the pot, process the soup until it reaches a completely smooth, creamy, and uniform consistency.

• 6

  Stir in the fresh lemon juice, sea salt, and black pepper, adjusting the seasoning if necessary.

• 7

  Pour the warm soup into a bowl and serve immediately while hot.