NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cup chicken bone broth

2 cup chicken broth

0.3 cup dry brown lentils

1 tbsp dry white quinoa

2 tbsp canned chickpeas

0.5 cup yellow onion

0.5 cup red bell pepper

0.5 cup celery

1 clove garlic

0.25 tsp olive oil

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces.

• 2

  Heat the olive oil in a large pot over medium heat and add the chicken, sautéing for 5 minutes until golden brown on all sides.

• 3

  Add the diced yellow onion, red bell pepper, and celery to the pot, cooking for 5 minutes until the vegetables have softened and the onions are translucent.

• 4

  Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for 60 seconds until the spices are fragrant.

• 5

  Pour in the chicken bone broth and the standard chicken broth, scraping the bottom of the pot to release any browned bits.

• 6

  Add the dry brown lentils, dry white quinoa, and rinsed chickpeas to the liquid.

• 7

  Bring the soup to a rolling boil, then immediately reduce the heat to low.

• 8

  Cover the pot with a lid and simmer for 25-30 minutes until the lentils and quinoa are tender.

• 9

  Remove from heat and let the soup sit for 2 minutes before serving warm in a large bowl.