Lentil and Chicken Soup

I spent a couple of weeks hemming and hawing over making this soup because I kept finding things I’d rather make instead.  Mistake!  This was awesome, filling, and very low cal.  I got this from Skinnytaste, where I consistently have good luck.  I tweaked this recipe to use chicken stock instead of water for cooking the lentils to give them some extra flavor.  If you have any homemade stock, that would be even better.  You could make this vegetarian, but I’d bulk it up with some potatoes or another root to give it substance.  This makes a TON of soup, plenty to freeze and take to lunch!


    •    1 lb dried lentils
•    1 or 2 chicken breast halves, bone in, skinned
•    1 packet Sazon (in Latin section)
•    1 small onion
•    4 scallions
•    3 cloves garlic
•    1 tomato
•    1/4 cup chopped cilantro (optional)
•    8 cups chicken stock

In a large pot combine lentils, chicken, and stock. Boil, covered over medium-low heat until chicken is cooked, about 15 minutes. Remove chicken from the bone and shred, return to pot.

Meanwhile, in a mini chopper, finely chop onions, scallions, cilantro, garlic, and tomato. Add to the lentils with sazon and cook 15 more minutes, or until lentils are soft – add more stock if needed.

This came in at about 160 calories, per MFP.  Skinnytaste has it at 3 WW points!


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