Cubed chicken breast keeps this chicken lentil soup recipe lean, but feel free to swap in chicken thighs for more flavor.
Ingredients
- 1 tablespoon olive oil
- 2 cups chopped carrots
- 1 cup chopped onion
- 1 cup chopped leek
- 2 pounds boneless skinless chicken breasts, cubed
- 1 tablespoon minced garlic
- 1-1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 3/4 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- 5 cups chicken stock
- 1 cup dried lentils, rinsed
Instruction
- In a Dutch oven or stock pot, heat oil over medium heat. Add carrot, onion and leek, cook until tender, 7-10 minutes. Stir in chicken; cook until chicken is browned and no longer pink, 4-5 minutes.
- Add garlic, salt, cumin, thyme, pepper, smoked paprika and red pepper flakes; cook 1 minute longer. Add stock; bring to a simmer. Stir in lentils.
- Cook, covered, until lentils have softened, 25-30 minutes, stirring occasionally.
