YOUR SOLIN GENERATED RECIPE
Hearty Vegetable and Lentil Soup with Shredded Chicken
Simmered lentils and shredded chicken breast are cooked with vibrant aromatics in a steaming, herb-infused broth.
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
PREPARATION
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.