Chicken and Lentil Soup

"A chunky soup that makes a delicious high protein lunchtime dish."
 
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photo by bluemoon downunder photo by bluemoon downunder
photo by bluemoon downunder
photo by bluemoon downunder photo by bluemoon downunder
photo by bluemoon downunder photo by bluemoon downunder
Ready In:
1hr 30mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. This was very tasty I did add a Tsp of freshly grated ginger to it.
     
  2. Very easy, very good! I omitted the butter and threw the whole thing in the crockpot to cook all day. It's much like a "traditional" chicken soup recipe, but the lentils add extra nutrition and hardiness. Thank you!
     
  3. Oh, no. Interesting, but this isn't how Germans would do it. You need sliced frankfurter, or sausage, and carrot.
     
  4. This recipe was ok. It was good but i probably will look for another chicken and lentil recipe since there was nothing really that special about it. Just like Vino Girl said it is like a "traditional" chicken soup recipe. I took the advice of others and added the garlic and ginger, and omitted the butter. Other than that i stuck to the recipe. I was not dissapointed though because it still tasted good, thank you Carla!
     
  5. Tasty & easy. I took Norahs Girl's advice to add ginger - and so used rice wine as the dry white wine. Since I am attempting to go low sodium, I also added some garlic to give it some more flavor. Served it with French bread rolls.
     
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RECIPE SUBMITTED BY

<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson &amp; Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes &amp; ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music &amp; a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>
 
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