Chicken and Lentil Soup
Experience the comforting embrace of this flavorful chicken and lentil soup, infused with the vibrant notes of cilantro, cumin, and an array of spices. It's an ideal dish to cozy up with on chilly winter evenings. Plus, its straightforward preparation, budget-friendly ingredients, and fulfilling nature make it a go-to recipe for any occasion.
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Ingredients
- 1 lb dried lentils
- 1 small onion
- 2 scallions
- 1/4 cup chopped cilantro
- 3 cloves garlic
- 1 medium ripe tomato
- 1 tsp garlic powder
- 1 tsp cumin
- 1/4 tsp oregano
- 1/4 tsp ground annato
- salt
- 1 tbsp chicken Better than Bouillon
- 12 oz 3 boneless skinless chicken thighs, all fat trimmed
- 8 cups water
Instructions
- 1
In a sizable pot, mix together the lentils, chicken, water, and chicken bouillon.
- 2
Cover the pot and bring the mixture to a boil over medium-low heat, allowing it to simmer until the chicken is thoroughly cooked, which should take around 20 minutes.
- 3
Take the chicken out of the pot and shred it into pieces, then return the shredded chicken to the pot.
- 4
While the chicken is cooling, finely chop the onions, scallions, cilantro, garlic, and tomato using a chopper or by hand.
- 5
Stir the minced vegetables into the lentils along with garlic powder, cumin, oregano, and annatto. Cover the pot and continue cooking until the lentils are tender, approximately 25 minutes more, adding extra water if the soup becomes too thick.
- 6
Taste the soup and adjust the salt according to your preference.