Live Wellness kitchen
Lemon Chicken & Lentil Soup
A freezer-friendly soup with lean protein, vegetables and gentle fiber.
Recipe guide
Ingredients and step-by-step instructions below
Substitutions
- • Use boneless chicken thighs for a richer soup, allowing enough time for them to cook through.
- • Use cooked white beans instead of lentils and add them near the end.
- • Replace spinach with chopped kale, adding it earlier so it can soften.
Storage and serving
Cool in shallow containers and refrigerate promptly for up to four days. Freeze individual portions for up to three months and reheat until steaming throughout.
Serve with whole-grain toast, crackers, or a small salad. Add extra broth when reheating if the lentils have thickened the soup.
Prep
15m
Cook
30m
Protein
32 g
Calories
340
Ingredients
Makes 6 servings
- 1 tablespoon olive oil
- 1 diced onion
- 2 diced carrots
- 2 diced celery stalks
- 1 pound boneless skinless chicken breast
- 1 cup rinsed brown or green lentils
- 7 cups low-sodium chicken broth
- 2 cups baby spinach
- Juice of 1 lemon
Method
- 1
Warm the oil in a large pot and soften the onion, carrots and celery.
- 2
Add chicken, lentils and broth. Simmer until the lentils and chicken are cooked.
- 3
Remove and shred the chicken, then return it to the pot.
- 4
Stir in spinach and lemon juice. Season to taste and portion before freezing.
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