YOUR SOLIN GENERATED RECIPE
Hearty Vegetable and Lentil Soup
Simmered green lentils and tender shredded chicken breast in a savory bone broth with aromatic vegetables for a comforting and nutrient-dense meal.
INGREDIENTS
4 oz Chicken breast
0.25 cup Green lentils
1 tsp Extra virgin olive oil
0.5 cup Yellow onion
0.5 cup Carrots
0.5 cup Celery
2 cups Chicken bone broth
1 cup Baby spinach
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried thyme
1 clove Garlic
PREPARATION
Heat the extra virgin olive oil in a large pot over medium heat and sauté the diced onion, carrots, and celery until they begin to soften.
Add the minced garlic, dried thyme, sea salt, and black pepper, stirring for one minute until the aromatics are fragrant.
Pour in the chicken bone broth and add the dry green lentils along with the whole chicken breast.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25 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 return the shredded meat back into the soup.
Stir in the baby spinach until it is just wilted and serve immediately in a warm bowl.