YOUR SOLIN GENERATED RECIPE
Hearty Vegetable and Lentil Soup with Shredded Chicken
Tender shredded chicken and red lentils simmered in a savory herb broth with vibrant carrots and earthy spinach for a comforting, nutrient-dense meal.
INGREDIENTS
4.5 oz Chicken breast
0.25 cup Dry red lentils
2 cup Low-sodium chicken broth
0.5 cup Diced carrots
0.5 cup Diced celery
0.25 cup Diced yellow onion
1 tsp Extra virgin olive oil
1 cup Fresh baby spinach
1 clove Garlic
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.
Add the diced yellow onion, diced carrots, and diced celery, sautéing for 5 minutes until the vegetables are softened.
Stir in the minced garlic, dried thyme, sea salt, and black pepper, cooking for 1 minute until fragrant.
Pour in the low-sodium chicken broth and add the dry red lentils and the whole chicken breast.
Bring the liquid to a boil, then reduce the heat to low and simmer for 20 minutes until the lentils are tender and the chicken is cooked through.
Carefully remove the chicken breast from the pot, shred it using two forks, and stir the meat back into the soup.
Add the fresh baby spinach and stir for 1 minute until wilted, then serve immediately.