1 whole bone-in, skin-on chicken breast
3 C. low sodium chicken stock (make sure it’s gluten free) or water
1 whole cinnamon stick
1 C. green lentils, rinsed
1 large white onion, peeled and chopped roughly
2 large carrots, peeled and chopped roughly
3 celery ribs, rinsed and chopped roughly
Dash cayenne pepper
Salt and pepper to taste
Place chicken, stock/water, cinnamon stick and lentils into a large stock pot over high heat.
When boiling, reduce heat to a simmer.
Cover and cook for 20-30 minutes.
Remove chicken breast from the pot and set aside. When cool, shred.
Meanwhile, increase heat on stock until boiling.
Add onion, carrot, celery, cayenne, salt and pepper to pot.
Simmer 15 more minutes.
Add chicken to pot.
Taste your soup now.
Adjust the seasoning (you may want to add a dash of ground cinnamon), making sure the lentils are tender.
Add more stock or water as needed to desired consistency.
Chow time! Let us know how you liked it!