Chicken, Lentil And Chard Soup
serves 4-6
Chicken breasts, chard and a squeeze of lemon juice before serving transform plain old lentil soup into a one-pot feast.
2 boneless, skinless chicken breast halves (1 whole breast), cut into bite-size pieces
3 tablespoons olive oil
1 medium onion, diced
1 medium carrot, diced
2 teaspoons fresh chopped thyme
3 cloves garlic, minced
6 cups water
1 bay leaf
1 cup green lentils, rinsed and picked through
1 bunch chard, stemmed and thinly sliced
2 teaspoons freshly squeezed lemon juice
prep: 15 minutes
total: 50 minutes
colander
large saucepan
1. Prep all the ingredients. Season the chicken pieces generously all over with salt and pepper.
2. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, carrot and thyme, and season them generously with salt and pepper. Cook, stirring occasionally, until the vegetables are soft, 6-8 minutes.
3. Add the garlic and stir 30 seconds. Add the broth and bay leaf and bring to a boil. Stir in the lentils, reduce the heat and simmer for 10 minutes.
4. Stir in the chicken and chard, and simmer until the chicken is cooked through and the lentils are tender, 15-20 minutes. Take the pan off the heat, discard the bay leaf and stir in the lemon juice. Add more salt and pepper to taste.
2. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, carrot and thyme, and season them generously with salt and pepper. Cook, stirring occasionally, until the vegetables are soft, 6-8 minutes.
3. Add the garlic and stir 30 seconds. Add the broth and bay leaf and bring to a boil. Stir in the lentils, reduce the heat and simmer for 10 minutes.
4. Stir in the chicken and chard, and simmer until the chicken is cooked through and the lentils are tender, 15-20 minutes. Take the pan off the heat, discard the bay leaf and stir in the lemon juice. Add more salt and pepper to taste.
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