YOUR SOLIN GENERATED RECIPE
Hearty Vegetable and Lentil Soup with Shredded Chicken
Sautéed aromatics and tender chicken breast simmered with earthy brown lentils in a savory bone broth for a comforting and deeply nourishing bowl.
INGREDIENTS
1 tsp extra virgin olive oil
0.25 cup yellow onion
0.5 cup carrots
0.5 cup celery
1 clove garlic
3.5 oz chicken breast
3 tbsp brown lentils
1.5 cup chicken bone broth
0.5 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
1 cup baby spinach
PREPARATION
Heat the extra virgin olive oil in a medium pot over medium heat.
Add the diced yellow onion, sliced carrots, and sliced celery, sautéing for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Place the whole chicken breast into the pot along with the dry brown lentils, chicken bone broth, dried thyme, sea salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes until the lentils are tender and the chicken is fully cooked.
Remove the chicken breast from the pot, shred it using two forks, and return the shredded meat to the soup.
Stir in the fresh baby spinach and let it wilt for 1 minute before serving.