chicken and lentil soup...

So very easy and both warm and delicious on these cold nights.  Since I have been cooking batches of chicken breasts in my crock pot for multiple meals on Sunday, I did not make the soup with the called for chicken thighs. To add needed flavor, I added chicken stock to the pot which worked out well.  Another great Skinnytaste recipe that took no time at all to prep and tonight, our meal will be a tossed salad with crusty bread and chicken and lentil soup.

Chicken and Lentil Soup Skinnytaste.com

 

Servings: 9 • Size: 1 cup • Old Points: 3 pts • Points+: 5 pts
Calories: 179 • Fat: 3 g • Protein: 23 g • Carb: 33 g • Fiber: 14 g • Sugar: 0 g
Sodium: 219 mg • Cholesterol: 42 mg

Ingredients:

• 1 lb dried lentils
• 12 oz (3) boneless skinless chicken thighs, all fat trimmed
• 8 cups water
• 1 tbsp chicken Better than Bouillon
• 1 small onion
• 2 scallions
• 1/4 cup chopped cilantro
• 3 cloves garlic
• 1 medium ripe tomato
• 1 tsp garlic powder
• 1 tsp cumin
• 1/4 tsp oregano
• 1/4 tsp ground annato (or Spanish paprika, or even Sazon)
• salt, to taste

Directions:
In a large pot combine lentils, chicken, water and chicken bullion. Bring to a boil, covered over medium-low heat until chicken is cooked, about 20 minutes. Remove the chicken and shred, return to the pot.
Meanwhile, in a chopper or by hand, mince the onions, scallions, cilantro, garlic, and tomato. Add to the lentils with garlic powder, cumin, oregano and annato and cook, covered until the lentils are soft, about 25 more minutes, adding more water as needed if too thick. Adjust salt to taste as needed.
Makes about 9 cups