Chicken Lentil Soup

By dorchuk

Ingredients

• Prep Time - 10 min
• Cook Time - 45 min
• Total Time - 1 hr
• 1 tsp extra virgin olive oil
• 1 cup carrots, chopped
• 1 small onion, chopped
• 1 cup celery, chopped
• 3 garlic cloves, minced
• 1/4 cup dry white wine (or chicken stock)
• 6 cups fat free chicken cooking stock
• 1 cup lentils
• 1 tsp poultry seasoning
• 1 tsp salt
• 1 tsp pepper
• 1 tsp rosemary, chopped
• 1 tsp thyme, chopped
• 1 lemon, juiced and zested
• 3 cups rotisserie chicken, shredded with all bones and skin removed

Preparation

Step 1

1.In a dutch oven heat olive oil over medium heat
2.Add in carrots, onion and celery and cook until soft, about 7-8 minutes
3.Add in garlic and cook for 2-3 minutes or until fragrant, stirring often to keep from burning
4.Add in white wine (or a small amount of chicken stock), scraping the bottom of the pan to deglaze and loosen up all the yummy bits on the bottom of the pan
5.Add in chicken stock, lentils, poultry seasoning, salt, pepper, rosemary & thyme
6.Stir to combine and bring to a boil
7.Cover and reduce to a simmer, cooking for 20-30 minutes or until lentils are falling apart
8.About 10 minutes before ready to serve add in lemon juice, zest and chicken, stirring to combine
9.Let simmer until chicken is heated through
10.Serve with additional fresh herbs, additional lemon or garlic brea