Chicken and Lentil Soup
Hearty and Healthy soup will warm your belly and your soul.
Servings 4 people
Ingredients
- 4 skin-on, bone-in chicken thighs (pat dry with paper towel)
- 1 large onion, sliced thinly
- 6 cloves minced garlic
- 1/4 cup Olive oil (divided)
- 1-2 tbsp Kosher salt
- 1-2 tsp course ground black pepper
- 1 cup red lentils, rinsed
- 1 tsp ground tumeric
- 1/2 cup parsley use 1/4 cup dried if that's all you have
- 2 tbsp fresh lemon juice or seriously, bottled is fine.
- 6 cups liquid (water or stock)
Instructions
prepare the chicken
- Sprinkle both sides of the chicken thighs with Kosher salt and set aside.
get to cooking
- Heat 2 tablespoons oil in soup pot over med-high heat.
- Add onion, season with a sprinkle or two of the Kosher salt. Stir occasionally for about 10-12 minutes until the onions are golden brown.
- Add garlic and cook with the onions for about 3-5 minutes.
- Remove the onion/garlic mixture to a clean small bowl and set aside.
Cook those lentils and thighs
- To the pot you just cooked the onion/garlic mixture add another 2 - 3 tablespoons of oil.
- add in the lentils and sprinkle turmeric over them. Cook until fragrant (stir it a few times) about 30 seconds.
- Place the chicken thighs over the lentils.
- Add 6 cups of liquid and about 1 tsp Kosher salt and 1/2 tsp - 1 teaspoon course ground pepper.
- Bring mixture to a simmer over med-high heat. Reduce to med-low (stirring once in a while) until the chicken is cooked through (165°) and the lentils are tender.
Get that chicken out of there
- Use tongs to remove the chicken thighs to a rimmed baking sheet.
- Let it cool for 15-20 minutes. Then remove the meat from the bones. Shred or roughly chop the meat (I did both) and return it to the soup add in the 1/2 cup parsley and the onion/garlic mixture you made at the beginning of this soup based journey.
Finish this up
- Taste and adjust seasoning as needed. Add in the 2 tablespoons lemon juice and serve.