Chicken and Lentil Soup
Chicken, carrots, peas, potatoes, and lentils stewed together and flavored with soy sauce, lemon juice, and sriracha. This is a one pot meal that can be cooked in under an hour and makes for the perfect warm dish on a cold day.
Servings: 6
Calories: 417kcal
Ingredients
- 2 lbs boneless skinless chicken thighs
- ¾ cup dry lentils
- 3 carrots
- 1 onion
- 3 cloves garlic
- 3 stalks celery
- 2 potatoes
- 3 tbsp lemon juice
- 4 tbsp soy sauce
- 1 cup frozen peas
- 1 tsp sriracha
- 8 cups water
- Salt and pepper
- 2 tbsp olive oil
Instructions
- Cut the carrots, celery, onion and garlic into a small dice.
- Heat oil over medium heat in large pot. Add onions and sauté until they have begun to soften. Add the carrots, celery and garlic. Cook for 5-10 minutes.
- Add the chicken to the pot with the 8 cups of water. Bring to a boil and then reduce the heat to medium low and simmer for 10-15 minutes.
- Add in the potatoes and lentils and continue boiling until they have both softened, probably around 10 minutes.
- Remove the chicken and shred. Return to the pot and add lemon juice, soy sauce, sriracha and peas. Season with salt and pepper to taste. Top with parsley/cilantro if you wish.
Nutrition
Calories: 417kcal | Carbohydrates: 38g | Protein: 42g | Fat: 11g