YOUR SOLIN GENERATED RECIPE
Hearty Vegetable and Lentil Soup with Shredded Chicken
Aromatic vegetables and tender lentils simmered in a savory bone broth with succulent shredded chicken for a deeply comforting and protein-packed meal.
INGREDIENTS
0.5 tbsp extra virgin olive oil
3 oz chicken breast
0.25 cup dry brown lentils
2 cup chicken bone broth
0.5 cup carrots
0.5 cup celery
0.5 cup yellow onion
1 clove garlic
1 cup baby spinach
0.5 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the extra virgin olive oil in a large pot over medium heat.
Add the diced yellow onion, carrots, and celery to the pot and sauté until the onions are translucent and the vegetables begin to soften.
Stir in the minced garlic and dried thyme, cooking for about 60 seconds until the mixture is highly fragrant.
Rinse the dry lentils and add them to the pot along with the chicken bone broth and the whole chicken breast.
Bring the liquid 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, then season the soup with sea salt and black pepper before serving hot.