YOUR SOLIN GENERATED RECIPE
Hearty Lentil Soup with Garden Vegetables
Tender chicken and earthy lentils simmered with garden vegetables in a savory bone broth, creating a comforting and aromatic bowl of nourishment.
INGREDIENTS
3 oz Chicken breast
0.25 cup Dry green lentils
1.5 cup Chicken bone broth
1 tsp Extra virgin olive oil
0.5 cup Carrots
0.5 cup Celery
0.25 cup Yellow onion
1 cup 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 medium pot over medium heat and sauté the diced onion, carrots, and celery until the vegetables are softened.
Add the minced garlic and dried thyme to the pot, stirring for 30 seconds until the mixture becomes fragrant.
Pour in the chicken bone broth and add the dry green lentils along with the whole chicken breast.
Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 25 minutes until the lentils are tender.
Remove the chicken breast from the pot, shred it into bite-sized pieces using two forks, and return the shredded meat to the soup.
Stir in the fresh baby spinach until it is just wilted and season the soup with sea salt and black pepper before serving.