Wednesday, January 11, 2012

Lentil and Chicken Soup

Found this easy, delicious recipe on (again, that woman has a ton of great recipes). It takes about 45 minutes to cook, so it's pretty quick as well as healthy and tasty.

Lentil and Chicken Soup
(from here)

1 lb dried lentils
2 chicken breasts on the bone
2 chicken bullion cubes
2 packets Sazon Goya
1 small onion
4 scallions
4 cloves garlic
1 tomato
1/4 cup chopped cilantro
8 cups water
2 teaspoons salt (to taste)


Toss the chicken and lentils into the 8 cups of water and chicken bullion cubes.

Cover and bring to a boil.

Meanwhile add 1 small onion, 4 scallions, 4 cloves garlic, 1 tomato and 1/4 cup chopped cilantro (not in the picture but I added it after, oops!).

Buzz until it all is finely chopped.

Once your liquid comes to a boil, back the heat down to a simmer and cook the chicken until it is no longer pink, about 15 minutes.

Pull the chicken and let it cool until you can shred it.

Add the Sazon Goya packets and stir to combine.

Add the chicken, and vegetable mixture back into the soup.

Stir to combine.

I found that the lentils cooked quicker than the veggies. It took me 15 minutes until the vegetables were tender.

Check for salt. I added 2 teaspoons at the end. This may vary for you. Just taste as you go.

(By the way, don't add the salt in the beginning as it tends to make the lentils take forever to cook.)

I served with saltines and some hot sauce. You could spoon in some sour cream too with good results, I think. 

This soup ended up being really tasty. There was a lot of flavor packed in there and I found the salty, acidic cilantro/coriander flavors a nice pairing with the earthy lentils and savory chicken.


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