Lentil Stew

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Chicken Lentil Veggie Soup

Yield 12

Author Judy Doherty

Prep time

10 Min

Cook time

50 Min

Total time

1 Hour

This huge pot of soup will be a hit every time you serve it! It is made from leftover roasted chicken, lentils, wild rice, and veggies.

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Ingredients

• 2 cups lentils
• 8 cups low-sodium chicken broth
• 1 cup wild rice or brown rice
• 3 carrots, sliced
• 3 stalks celery, sliced
• 1/2 onion, diced
• 1 can diced tomatoes
• 1 can garbanzo beans
• 2 tablespoons Italian seasoning
• pinch red pepper
• 2 cups chicken meat, boneless, skinless
• 1 cup arugula or spinach

Instructions

1. Place the lentils, broth, celery, carrots, and seasonings in a large Dutch oven style pot or soup pot. Bring to a boil, lower to a simmer. Cook for 30 minutes.
2. Add the tomatoes, garbanzo beans, greens, and chicken. Cook for another 20 minutes.
3. Serve hot.
4. Refrigerate or freeze leftovers.

Nutrition Facts

Calories

271

Fat

3 g

Sat. Fat

1 g

Carbs

42 g

Fiber

14 g

Net carbs

28 g

Sugar

4 g

Protein

22 g

Sodium

250 mg

Cholesterol

16 mg

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