Name: Hearty Vegetable and Lentil Soup with Shredded Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.25 cup dry green lentils; 0.5 tbsp extra virgin olive oil; 0.5 cup yellow onion; 0.5 cup carrots; 0.5 cup celery; 1 clove garlic; 2 cups low-sodium chicken broth; 0.5 cup diced tomatoes; 1 cup fresh spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried thyme

Nutrition

Per serving

518 calories

Protein: 57g; 43% of calories
Carbs: 55g; 41% of calories
Fat: 10g; 17% of calories

Instructions

Prep 10 min · Cook 30 min

Heat the extra virgin olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until softened.
Add the minced garlic and dried thyme, stirring for one minute until the fragrance fills the kitchen.
Pour in the chicken broth, diced tomatoes, dry lentils, and the whole chicken breast.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes or until the lentils are tender.
Remove the chicken breast from the pot, shred it with two forks, and return the meat to the soup.
Stir in the fresh spinach, sea salt, and black pepper, cooking for 2 minutes until the greens are wilted.

Nutrition

Ingredients

Instructions

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