Chicken And Lentil Soup Recipes

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CHICKEN LENTIL SOUP

First Prize Heart's Delight Recipe Contest- Junior Division. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.

Provided by BeccaB3c

Categories     Chicken

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 13



Chicken Lentil Soup image

Steps:

  • The night before serving, bring skinned, defatted chicken, lentils and split peas to a boil in water.
  • Reduce heat to low, cover and simmer 2 hours.
  • Remove chicken; bone, dice, and refrigerate.
  • The next day, remove and discard any congealed fat.
  • Add celery, carrots, onion, parsley, thyme, pepper, turmeric, sage and poultry seasoning.
  • Simmer 1 1/4 hours.
  • Just before serving, add diced chicken and heat thoroughly.

Nutrition Facts : Calories 333, Fat 5.5, SaturatedFat 1.5, Cholesterol 120.6, Sodium 140.2, Carbohydrate 18, Fiber 7, Sugar 3.1, Protein 50.8

2 1/2 lbs skinless chicken, cut in pieces
1 1/2 cups lentils
1/2 cup split peas
3 quarts water
1 cup chopped celery
1 cup chopped carrot
1/2 cup chopped onion
1 teaspoon parsley flakes
1/2 teaspoon whole thyme
1/2 teaspoon pepper
1/2 teaspoon ground turmeric
1/4 teaspoon ground sage
1/4 teaspoon poultry seasoning

CHICKEN AND LENTILS

This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.

Provided by Lorraine Friberg

Categories     Meat and Poultry Recipes     Chicken

Time 1h30m

Yield 6

Number Of Ingredients 12



Chicken and Lentils image

Steps:

  • Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
  • Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
  • Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
  • Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 18.7 g, Cholesterol 68.1 mg, Fat 13.5 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 816.5 mg, Sugar 4.8 g

1 tablespoon olive oil
2 pounds bone-in chicken pieces
1 large onion, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
¾ cup dried lentils
1 (14 ounce) can chicken broth
½ teaspoon salt
1 (10 ounce) can tomato sauce
½ teaspoon dried rosemary
½ teaspoon dried basil
1 tablespoon lemon juice

CHICKEN AND LENTIL SOUP

Make and share this Chicken and Lentil Soup recipe from Food.com.

Provided by - Carla -

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14



Chicken and Lentil Soup image

Steps:

  • Melt the butter in a large saucepan.
  • Add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened.
  • Stir in the wine and chicken broth.
  • Bring to a boil.
  • Add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes.
  • Add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time.
  • Stir in the diced chicken and season to taste with salt and pepper.
  • Cook until just heated through.
  • Ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.

2 tablespoons butter
1 large carrot, chopped
1 onion, chopped
1 leek, whites only, chopped
1 stalk celery, chopped
4 ounces mushrooms, chopped
3 tablespoons dry white wine
4 cups chicken broth
2 teaspoons dried thyme
1 bay leaf
1/2 cup brown lentils
8 ounces cooked chicken, diced
salt & freshly ground black pepper
freshly chopped thyme, to garnish

HARISSA CHICKEN AND LENTIL SOUP

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Harissa Chicken and Lentil Soup image

Steps:

  • Preheat the oven to 350˚ F. Heat the olive oil in a medium pot over medium-high heat. Add the white and light green scallion parts and cook until they begin to soften, about 2 minutes. Add the garlic and cook 1 minute. Add the chicken, season with 3/4 teaspoon each salt and pepper and cook, stirring occasionally, until browned on all sides. Stir in the cumin and 1/4 cup harissa to coat the chicken completely; cook 1 minute.
  • Add the tomatoes, lentils and 4 1/2 cups water to the pot. Cook until the chicken is cooked through and the soup thickens slightly, about 15 minutes. Season with salt and pepper.
  • Meanwhile, wrap the pita in foil and place in the oven to warm, 8 to 10 minutes. Stir the remaining 2 tablespoons harissa and the lemon zest into the yogurt. Right before serving, stir the lemon juice into the soup.
  • Divide the soup among bowls. Top with the yogurt mixture and dark green scallion parts; serve with the pita.

Nutrition Facts : Calories 640, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 84 milligrams, Sodium 1281 milligrams, Carbohydrate 73 grams, Fiber 19 grams, Sugar 9 grams, Protein 49 grams

3 tablespoons extra-virgin olive oil
4 scallions, thinly sliced (dark green parts separated)
3 cloves garlic, minced
1 pound skinless, boneless chicken breasts, cut into 1 1/2-inch chunks
Kosher salt and freshly ground pepper
4 teaspoons ground cumin
1/4 cup plus 2 tablespoons harissa
1 14.5-ounce can diced tomatoes
2 15.5-ounce cans lentils
4 pieces pita bread
1 teaspoon grated lemon zest, plus 4 teaspoons lemon juice
1/2 cup nonfat plain Greek yogurt

CHICKEN & RED LENTIL SOUP

Make and share this Chicken & Red Lentil Soup recipe from Food.com.

Provided by JustJanS

Categories     Poultry

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10



Chicken & Red Lentil Soup image

Steps:

  • Heat one tablespoon olive oil in a large saucepan over a medium-high heat.
  • Add the chicken breasts and cook for 3-4 minutes on each side.
  • Remove to a plate, allow to cool for 5 minutes then shred.
  • Heat the remaining oil in the saucepan over a medium heat.
  • Add the leek and garlic and cook, stirring for 5 minutes or until soft.
  • Add the celery and carrot and cook for a further 2 minutes.
  • Stir in the lentil and cook for 1 minute.
  • Add the stock and tomatoes and bring to the boil.
  • Reduce the heat and cook uncovered for 20 minutes or until the vegetables and lentils are tender.
  • Stir in the chicken and parsley and season with salt and pepper.
  • Serve with a dollop of yoghurt or parmesan cheese.

Nutrition Facts : Calories 434, Fat 17.9, SaturatedFat 2.9, Cholesterol 7.6, Sodium 626.1, Carbohydrate 50.9, Fiber 8.2, Sugar 10.4, Protein 20.1

1/4 cup olive oil
2 chicken breast fillets, trimmed
1 leek, halved and thinly sliced, white part only
2 garlic cloves, crushed
2 carrots, peeled and diced
2 stalks celery, diced
1 cup red lentil, washed and picked over
1 liter chicken stock
1 (400 g) can diced tomatoes
2 tablespoons chopped parsley

CHICKEN LENTIL SOUP WITH KALE

Healthy, Hearty soup. The aroma while it's cooking is wonderful. I found this in a magazine, made a few changes. You'll love this soup.

Provided by daisyb6107

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13



Chicken Lentil Soup With Kale image

Steps:

  • In a large saucepan, heat oil over medium-low heat. Add onion, carrot, and garlic. Cook, covered, for 5-7 minutes or until vegetables are nearly tender, stirring occasionally.
  • Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
  • Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
  • Stir in chicken,tomato, and , if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
  • Remove bay leaves before serving.

1 tablespoon olive oil
1 cup chopped onion
1 cup coarsely chopped carrot
2 -4 garlic cloves, minced
6 cups reduced-sodium chicken broth
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 -2 bay leaf
4 cups coarsely chopped kale
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups cooked chicken breasts, cubed
1 medium tomatoes, seeded and chopped
1/2 cup dry lentils

CHICKEN & LENTIL SOUP

Make and share this Chicken & Lentil Soup recipe from Food.com.

Provided by English_Rose

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15



Chicken & Lentil Soup image

Steps:

  • Heat the olive oil in a large saucepan over a moderate heat.
  • Cook the onion, garlic and chilli for 4-5 minutes or until soft.
  • Add the chicken and stir over the heat to sear. Add the turmeric and cumin and cook for another minute.
  • Add the tomato, lentils, pearl barley and stock to the saucepan and bring to the boil. Reduce the heat to moderate and simmer for 30 minutes or until the lentils are cooked. Season the soup to taste with salt and pepper.
  • Stir through the lime juice. Serve with a dollop of yoghurt and fresh cilantro.

Nutrition Facts : Calories 312.9, Fat 11.5, SaturatedFat 2.2, Cholesterol 10.5, Sodium 443.4, Carbohydrate 37.3, Fiber 9.6, Sugar 8.6, Protein 15.9

2 tablespoons olive oil
1 onion, finely diced
2 garlic cloves, finely chopped
1 large red chile, seeded and finely chopped
2 chicken breast fillets, cut into 1/2in cubes (6oz each)
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 tomatoes, vine-ripened, diced
1/2 cup brown lentils
2 tablespoons pearl barley
5 cups chicken stock
salt & freshly ground black pepper
1 lime, juice of
3 tablespoons thick plain yogurt
1/2 cup fresh cilantro leaves

SLOW COOKER CHICKEN AND LENTIL SOUP

This is total cozy comfort food. I love letting the slow cooker do all the work! This soup packs in a ton of warm spices and the chicken is just so incredibly flavorful and tender. Serve with a dollop of sour cream or plain Greek yogurt if desired.

Provided by Rebekah Rose Hills

Time 4h15m

Yield 8

Number Of Ingredients 13



Slow Cooker Chicken and Lentil Soup image

Steps:

  • Combine green lentils, tomatoes, onion, garlic, cumin, oregano, chili powder, paprika, onion powder, and salt in a slow cooker. Pour in chicken broth and stir gently to evenly distribute seasonings into the broth.
  • Settle chicken thighs into the broth, ensuring they are submerged in the liquid.
  • Set slow cooker for High heat and cook for 4 hours, chicken should be falling off the bone and lentils should be tender (if not, cook a little bit longer).
  • Use tongs and remove chicken from the soup and set on a cutting board. Pull meat off the bones with tongs and either rough chop or break apart into bite sized pieces with the tongs. Return meat to the soup. Discard bones.
  • Stir the meat in and taste test; adjust the seasonings as desired.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 41.1 g, Cholesterol 58.3 mg, Fat 11 g, Fiber 10.4 g, Protein 29.3 g, SaturatedFat 2.5 g, Sodium 1308.9 mg, Sugar 4.7 g

1 pound green lentils, sorted and rinsed
1 (15 ounce) can petite diced tomatoes
1 large onion, diced
1 tablespoon jarred minced garlic
2 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons chili powder
1 ½ teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt, or more to taste
7 cups chicken broth
1 ½ pounds bone-in, skin-on chicken thighs, or more to taste

CHICKEN, LENTIL, AND VEGETABLE SOUP

Make and share this Chicken, Lentil, and Vegetable Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 14



Chicken, Lentil, and Vegetable Soup image

Steps:

  • In a large soup pot over high heat, bring the water, stock, lentils, onions, celery, carrots, salt, paprika, oregano, and pepper to a boil.
  • Decrease heat to med-low and simmer, covered, for 45 minutes, stirring occasionally.
  • Add in the chicken, zucchini, and parsley; simmer, covered, until the vegetables are tender and the flavors are blended, 15-20 minutes; taste and adjust seasoning.
  • Ladle into bowls and sprinkle feta on top.

Nutrition Facts : Calories 152.5, Fat 1.1, SaturatedFat 0.2, Sodium 441.8, Carbohydrate 26.1, Fiber 11.3, Sugar 3.8, Protein 10.8

4 cups water
2 cups low sodium chicken broth (or chicken stock)
1 cup dried brown lentils, sorted and rinsed
1 cup chopped yellow onion
1 celery, diced
2 carrots, diced
1 teaspoon salt (to taste)
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
2 cups chopped cooked seasoned chicken
1 medium zucchini, cut in half lengthwise and diced
1 tablespoon chopped fresh parsley
crumbled feta cheese, for topping

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