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High Protein Lentil Soup with Chicken
- Total Time: 45 minutes
- Yield: 4 quarts
Description
Make this lentil chicken soup when you have leftover cooked chicken and chicken broth on hand. Otherwise, start by making HoneySalt and Olive’s Easy Chicken Broth from a Whole Chicken.
Ingredients
Units
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Soup Ingredients:
- 4 cups filtered water
- 1 tablespoon sea salt
- 1 1/2 cups dried French green lentils, rinsed
- 2 cups peeled and sliced carrots
- 2 cups peeled and sliced parsnips
- 1 cup diced shiitake mushrooms
- 1 teaspoon finely grated peeled fresh ginger
- 1/2 teaspoon apple cider vinegar
- 2 tablespoons fresh chopped parsley
- 2 1/2 cups cubed or shredded cooked chicken
- 6 cups homemade chicken broth (unsalted)
Toppings for Each Bowl:
- Dollop of plain yogurt in each bowl
- Shredded mozzarella
Instructions
- Prepare the ingredients.
- Place 4 cups filtered water and 1 tablespoon sea salt in a large stock pot. Bring to a boil.
- Add 1 ½ cups French green lentils (rinsed). Simmer for 10 minutes.
- Add 2 cups peeled and sliced carrots, 2 cups peeled and sliced parsnips, 1 cup diced shiitake mushrooms, and 1 teaspoon finely grated peeled fresh ginger. Cover and reduce the heat. Simmer for 15 minutes or until vegetables and lentils are both soft (but not mushy).
- Add ½ teaspoon apple cider vinegar, 2 tablespoons fresh chopped parsley, 2 ½ cups cubed or shredded cooked chicken and 6 cups homemade chicken broth (unsalted).
- Stir to mix. Bring back to a simmer. Simmer on low for 5 minutes.
- Optional and recommended: Top with plain yogurt and shredded mozzarella.
Notes
Optional: Top with plain cultured yogurt and mozzarella cheese. If you enjoy strong ginger add fermented ginger relish as well.
