CINNAMON CHICKEN LENTIL SOUP™

For those of you eating lentils. Enjoy this warming soup.

INGREDIENTS

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

PREPARATION

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!

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2 Comments Add yours

  1. ninjaneil says:

    Yay!!! Another Whole Life Challenge compliant meal… I am SO glad you finally posted this one, sis. We’re still in the coolness of Spring here in Australia, and these sorta soups make good gateways to our normal Summer BBQ fare. Also, there are indications that cinnamon has the ability to assist with the lowering of blood sugar as well as some antifungal and antibacterial properties (http://www.naturaltherapypages.com.au/article/cinnamon).

    It’s not a common spice in Australian cooking but I’ve done my best to introduce it and notice that it always gets good response, whether it’s in a savory or a sweet (btw it makes any sweet food taste sweeter).

    Like

  2. Cheryl S says:

    Where is the 5-star button? This is wonderful. I used the back, neck, part of the breast . The kitchen smells wonderful and it tastes even better. I did separate and refrigerated the broth/other ingredients overnight and skimmed the “little” bit of fat off the top and then combined the ingredients again. Guess what I had for breakfast. First chicken soup that I have prepared in a long time that “thrilled” my taste buds.

    Like

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