Healthy Chicken, Lentils and Veggies Soup

Healthy Chicken, Lentils and Veggies Soup

This chicken lentils and veggies soup is a winner. It's healthy and delicious. Because leftovers is even better, make a big batch. My husband and I eat this soup every week.

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Course: Al La Carte, Appetizer, Dinner, Lunch

Cuisine: American, Healthy, Mediterranean

Keyword: Best Chicken Soup, chicken and veggies soup, Chicken lentils and veggies soup, Chicken Soup, hearty soups, lentil and chicken soup

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: Servings

Calories: 619kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 4 quart stock pot I love to use All Clad Fusiontec

Ingredients

For the Chicken

1 1/2 pounds chicken tenders cut up into bite size pieces
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon cumin seeds
1/4 teaspoon turmeric

For the Aromatics & Vegetables

1/4 cup extra virgin olive oil
1 large onion peeled and sliced
1 celery stalk diced or chopped
6 cloves garlic roughly chopped
1 tablespoon fresh thyme leaves chopped if necessary
1/2 cup fresh cilantro leaves roughly chopped
3 scallions chopped
1/2 teaspoon cumin seeds
1/3 teaspoon turmeric
7 ounces Shiitake mushrooms rinsed, dried and sliced
1 cup red lentils rinsed thoroughly
3 vine ripened tomatoes chopped. (can use plum tomatoes).
1 medium Japanese sweet potato (may substitute regular sweet potato, yam or carrots)
3/4 teaspoon kosher salt
6 cups chicken broth or stock
Optional: 1-2 habanero hot peppers
5 ounces kale I use baby organic kale (may substitute spinach or any green leafy vegetables you prefer).

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Instructions

Season the Chicken tenders.

Add the cut up chicken tenders to a mixing bowl, add the salt, freshly ground black pepper, cumin seeds and turmeric. Mix to coat the chicken with the spices.

Let's cook the soup:

In a 4-quart stock pot, heat the extra virgin olive oil using medium heat.
Saute the seasoned chicken tender. Cook 2 to 3 minutes until no longer pink on the outside. Remove the tenders to a bowl and set aside.
Sauté the onions 2 -3 minutes until fragrant.
Add the celery. Mix and cook 1 to 2 minutes.
Add the garlic, cumin seeds, turmeric, thyme leaves, cilantro and scallions. Stir and cook 30 to 60 seconds until fragrant.
Add the shiitake mushrooms and lentils. Season with salt to taste. Mix.
Add the tomatoes, sweet potatoes and add back the cooked chicken. Mix.
Pour in the chicken broth/stock. Stir. Bring to a boil. Reduce heat to low. Simmer for 30 minutes until the lentils are melted and the sweet potatoes are soft. Turn off the stove.
Serve and enjoy!

Nutrition