WOODYS COOKING SAUCE RECIPES

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CHICKEN AND LENTIL SOUP - SKINNYTASTE



Chicken and Lentil Soup - Skinnytaste image

This delicious, hearty chicken and lentil soup made withcilantro, cumin and spices is perfect for warming your belly on those cold winter nights. What's more, it's easy to make, economical and very satisfying.

Provided by Gina

Categories     Dinner    Soup

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 14

1 lb dried lentils
12 oz 3 boneless skinless chicken thighs, all fat trimmed
8 cups water
1 tbsp chicken Better than Bouillon
1 small onion
2 scallions
1/4 cup chopped cilantro
3 cloves garlic
1 medium ripe tomato
1 tsp garlic powder
1 tsp cumin
1/4 tsp oregano
1/4 tsp ground annato (or Spanish paprika, or even Sazon)
salt (to taste)

Steps:

  • In a large pot combine lentils, chicken, water and chicken bullion.
  • Bring to a boil, covered over medium-low heat until chicken is cooked, about 20 minutes.
  • Remove the chicken and shred, return to the pot
  • Meanwhile, in a chopper or by hand, mince the onions, scallions, cilantro, garlic, and tomato.
  • Add to the lentils with garlic powder, cumin, oregano and annato and cook, covered until the lentils are soft, about 25 more minutes, adding more water as needed if too thick.
  • Adjust salt to taste as needed.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 263 kcal, CarbohydrateContent 40 g, ProteinContent 23.5 g, FatContent 3 g, SaturatedFatContent 0.5 g, CholesterolContent 40 mg, SodiumContent 503.5 mg, FiberContent 6.5 g, SugarContent 1.5 g

CHICKEN AND LENTIL SOUP - SKINNYTASTE



Chicken and Lentil Soup - Skinnytaste image

This delicious, hearty chicken and lentil soup made withcilantro, cumin and spices is perfect for warming your belly on those cold winter nights. What's more, it's easy to make, economical and very satisfying.

Provided by Gina

Categories     Dinner    Soup

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 14

1 lb dried lentils
12 oz 3 boneless skinless chicken thighs, all fat trimmed
8 cups water
1 tbsp chicken Better than Bouillon
1 small onion
2 scallions
1/4 cup chopped cilantro
3 cloves garlic
1 medium ripe tomato
1 tsp garlic powder
1 tsp cumin
1/4 tsp oregano
1/4 tsp ground annato (or Spanish paprika, or even Sazon)
salt (to taste)

Steps:

  • In a large pot combine lentils, chicken, water and chicken bullion.
  • Bring to a boil, covered over medium-low heat until chicken is cooked, about 20 minutes.
  • Remove the chicken and shred, return to the pot
  • Meanwhile, in a chopper or by hand, mince the onions, scallions, cilantro, garlic, and tomato.
  • Add to the lentils with garlic powder, cumin, oregano and annato and cook, covered until the lentils are soft, about 25 more minutes, adding more water as needed if too thick.
  • Adjust salt to taste as needed.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 263 kcal, CarbohydrateContent 40 g, ProteinContent 23.5 g, FatContent 3 g, SaturatedFatContent 0.5 g, CholesterolContent 40 mg, SodiumContent 503.5 mg, FiberContent 6.5 g, SugarContent 1.5 g

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