YOUR SOLIN GENERATED RECIPE
High-Protein Chicken and Lentil Vegetable Soup
Tender chicken and earthy green lentils simmered with garden vegetables in a savory, herb-infused broth that provides a comforting warmth in every spoonful.
INGREDIENTS
4 oz chicken breast
0.25 cup dry green lentils
2 cup low-sodium chicken broth
0.5 cup diced yellow onion
0.5 cup diced carrots
0.5 cup diced celery
0.5 tsp extra virgin olive oil
1 clove garlic
0.5 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
1 cup chopped kale
PREPARATION
Heat the extra virgin olive oil in a large pot over medium heat.
Add the diced yellow onion, carrots, and celery, sautéing for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and dried thyme, cooking for 1 minute until the aroma is released.
Pour in the low-sodium chicken broth and add the dry green lentils and the whole chicken breast.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes until the lentils are tender.
Remove the chicken breast from the pot, shred it into bite-sized pieces using two forks, and stir it back into the soup.
Fold in the chopped kale and season with sea salt and black pepper, allowing the greens to wilt for 2 minutes before serving.