Name: Hearty Vegetable and Lentil Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.25 cup red lentils; 2 cup chicken bone broth; 0.5 cup yellow onion; 0.5 cup carrots; 0.5 cup celery; 1 clove garlic; 1 cup baby spinach; 0.5 tsp extra virgin olive oil; 0.5 tsp dried thyme; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

452 calories

Protein: 51g; 44% of calories
Carbs: 53g; 45% of calories
Fat: 5g; 10% of calories

Instructions

Prep 10 min · Cook 25 min

Dice the chicken breast into small, bite-sized pieces and finely chop the onion, carrots, and celery.
Heat the olive oil in a medium pot over medium heat. Add the onion, carrots, and celery, sautéing for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and diced chicken, cooking for another 3 minutes until the chicken is lightly browned on the outside.
Rinse the red lentils under cold water and add them to the pot along with the chicken bone broth, dried thyme, sea salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes until the lentils are tender and the chicken is cooked through.
Remove from heat and stir in the fresh baby spinach and lemon juice, allowing the spinach to wilt in the residual heat before serving.

Nutrition

Ingredients

Instructions

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