Quick Chicken and Lentil Soup
Description
Dig into a steaming bowl of comfort food with this recipe for Chicken and Lentil Soup. This flavorful and satisfying soup is made with chicken, lentils, curry powder and leafy greens. Plus, it's quick to make in about 30 minutes and is a the perfect make ahead meal.
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Ingredients
- 1 yellow onion, quartered
- 3 large cloves garlic
- 1 (2-inch) knob fresh ginger
- 1 -2 serranos*
- 2 tablespoons coconut oil
- Kosher salt
- 5 ounces (4 cups) kale
- 2 tablespoons curry powder
- 6 cups low-sodium chicken broth
- 1 cup red lentils, rinsed
- 1 (13.5-ounce) can coconut milk
- 3 cups (12 ounces) chopped cooked chicken*
- 1 lime, zested and juiced
- Cilantro and dry-roasted salted peanuts, for garnish
Instructions
- Add 1 onion, 3 cloves garlic, 2-inch knob ginger, and 1 serrano to a food processor. Pulse until everything is minced.
- Heat 2 tablespoons oil in a large pot over medium-high. Add onion mixture and ½ teaspoon salt; cook until vegetables start to brown, about 8 minutes.
- Meanwhile, add 5 ounces kale to food processor and pulse to roughly chop, about five 1-second pulses; set aside.
- Stir 2 tablespoons curry powder into cooked onion mixture; cook 1 minute.
- Add 6 cups broth and bring to a boil. Reduce heat to medium-low and stir in 1 cup lentils; cover and cook until lentils are nearly tender, about 12 minutes.
- Stir in reserved chopped kale, 1 can coconut milk and 3 cups shredded chicken, return to a simmer and cook until greens are tender, about 5 minutes.
- Stir in 2 tablespoons lime juice; season to taste with additional salt, pepper and lime juice.
- Serve soup with lime zest, chopped peanuts and cilantro.
Equipment
Notes
Storage: This soup stores well in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.
For longer storage, freeze the soup for up to 3 months. Thaw the soup overnight in the fridge or on the counter for a couple of hours.
*Serrano: for a spicier soup, use two serranos.
*Use a rotisserie chicken for a cooking shortcut. They’re convenient, delicious and a great way to cut down on total cook time. For this soup, look for classic-seasoned or rotisserie-seasoned. Alternatively, 2 chicken breasts should yield about 12 ounces.
Stick with full-fat canned coconut milk. If you want to use light coconut milk, you can, just know it won’t be as creamy. Avoid refrigerated coconut milk.
This recipe is adapted from a soup recipe by Cuisine at Home Magazine (where I used to work!)
Nutrition
Serving: 1/4 recipeCalories: 480kcalCarbohydrates: 18gProtein: 33gFat: 32gSaturated Fat: 25gCholesterol: 82mgSodium: 738mgFiber: 5gSugar: 5g
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