Appetizers / Soups / Salads

Soup Chicken Thigh Lentil takes several minutes to prepare.

Soup Chicken Thigh Lentil takes several minutes to cook.

Soup Chicken Thigh Lentil makes 9 servings.

The ingredients for Soup Chicken Thigh Lentil are:

125 Red Ripe Tomatoes
8 cup (8 fl oz) Water, tap
453 Lentils
0.25 tsp Black Pepper (Ground)
1 tsp Cumin - ground (1 tsp)
2 tsp dried oregano
100 gram(s) Onion Yellow, raw(1med 200g)
718 gram(s) Yorkshire Valley Organic Chicken Thighs
130 gram(s) Celery Raw 100g
30 gram(s) Red Hot Chili Peppers 45g
18 gram Garlic cloves 3 cloves=9g
1 tsp Paprika 1tsp
128 gram(s) Carrots 100g
6 gram(s) Fennel Seeds 1tbsp=6g
0.25 tsp Aurora Sea Salt 1/4 tsp

Here is how you make Soup Chicken Thigh Lentil:

1. In a large pot combine lentils, chicken, water and chicken bullion. Bring to a boil, covered over medium-low heat until chicken is cooked, about 20 minutes. Remove the chicken and shred, return to the pot.Meanwhile, in a chopper or by hand, mince the onions, scallions, cilantro, garlic, and tomato. Add to the lentils with garlic powder, cumin, oregano and annato and cook, covered until the lentils are soft, about 25 more minutes, adding more water as needed if too thick. Adjust salt to taste as needed.Serving Size:?9

The nutritional information for Soup Chicken Thigh Lentil is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 181.3

• Total Fat: 4.4 g
• Cholesterol: 66.3 mg
• Sodium: 137.6 mg
• Total Carbs: 14.8 g
• Dietary Fiber: 5.3 g
• Protein: 15.7 g