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Leftover Chicken Lentil Soup
Leftover Chicken Lentil Soup - with carrots, celery & thyme. - A simple, easy to prepare but nutritious soup that'd perfect o make after a roast chicken or turkey dinner.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 or more servings
Calories 252 kcal
Ingredients
- 2 tbsp olive oil
- 1 medium red onion chopped
- 3 cloves minced garlic
- 3 leaves bay
- 8 cups low sodium or salt free chicken stock
- 1 cup of yellow lentils
- 1 1/2 cups diced carrots
- 1 1/2 cups diced celery
- 2 tbsp chopped fresh thyme
- Salt and pepper to season
- 3 cups leftover shredded chicken breast (or turkey breast)
Instructions
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Heat olive oil in a Dutch oven or large saucepan over medium heat. Add the onions and garlic and cook for just a few minutes until the onions soften but do not brown.
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Add all of the remaining ingredients at once, EXCEPT the chicken and simmer for about 30 minutes until the lentils have cooked and broken down and the carrots are fully cooked.
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Add the chicken to the pot in the last five minutes or so of cooking time to thoroughly reheat it before serving.
Recipe Notes
You can vary the thickness of this soup by controlling the amount of stock you use. The soup pictured used only 6 cups of stock to give it a creamier, more pea soup like consistency. Use more stock and cook for a shorter time for a more broth based soup.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.