Ingredients
-
2
-
1
-
1
-
1
-
1
-
4
-
3
-
4
-
2
-
1
-
1/2
-
8
-
-
-
Directions
Chicken and Lentil Soup, A chunky soup that makes a delicious high protein lunchtime dish , 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!, 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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Melt the Butter in a Large Saucepan. |
|
2
Done
|
Add the Carrot, Onion, Leek, Celery and Mushrooms; Cook 3 to 5 Minutes, or Until Softened. |
|
3
Done
|
Stir in the Wine and Chicken Broth. |
|
4
Done
|
Bring to a Boil. |
|
5
Done
|
Add the Thyme and Bay Leaf; Reduce Heat, Cover and Simmer 30 Minutes. |
|
6
Done
|
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. |
|
7
Done
|
Stir in the Diced Chicken and Season to Taste With Salt and Pepper. |
|
8
Done
|
Cook Until Just Heated Through. |
|
9
Done
|
Ladle the Soup Into Bowls and Serve Hot, Garnished With Freshly Chopped Thyme. |
