This chicken soup recipe is part of a delicious frugality series called How to stretch a whole chicken into many healthy meals. To start this plucky series from the beginning, read the clucky introduction.
If you have a cup of leftover cooked chicken, a slow cooker, a few vegetables hanging around your refrigerator, and a cup of dried lentils, then give this healthy soup recipe a try.
Chicken and Lentil Soup Ingredients:
- 2 cups cooked chicken
- 2 cups homemade chicken stock
- 4 cups water
- 1 large onion, diced
- 2 carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 1 cup dried green lentils, or a can of lentils
- 1/2 tsp dried oregano
- 1 bay leaf
- 1/4 tsp salt
- 5-6 cups chopped spinach
- 1/2 squeezed lemon
This recipe makes around 6 servings.
Three Easy Steps: Chicken and Lentil Soup
Step One: In slow cooker, combine cooked chicken, onion, carrots, celery, dried or canned lentils, oregano, bay leaf and salt.
Step Two: Add chicken stock and water. Stir. Cover and cook on low for 6 hours or until lentils and vegetables are tender.
Step Three: Add chopped spinach. Cover and cook on high for 15 minutes or until wilted. Discard bay leaf. Stir in lemon juice.
Serve with quinoa, rice, or a whole wheat wrap.
Read the rest of this chicken stretching series:
|Frugal Chicken Series:|