Tuscan Chicken Lentil Soup
This Tuscan chicken lentil soup is healthy, high in protein and so delicious. It comes together in one pot for for the best quick and cozy meal!
Ingredients
- 1 tbs olive oil
- 1 lb (0.45 kg) ground chicken
- 1 medium onion, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 2 tbs tomato paste
- 3 tbs sun dried tomatoes, diced
- 1 tsp each salt, garlic powder, onion powder + Italian herb blend
- 1/4 tsp chili flakes
- 1 cup (190 g) brown lentils, dried
- 24 oz (0.70 kg) crushed tomatoes
- 4 cups (0.95 l) low sodium chicken broth
- 1/2 cup (120 g) heavy cream
- 1/4 cup parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add in the ground chicken and using a wooden spoon, break up the meat until no longer pink. Next, add in the onion and pepper and sauté for 3-4 minutes. Stir in the garlic for 30 seconds. Stir in the tomato paste and sun dried tomatoes to coat. Add in the salt, garlic powder, onion powder, Italian herb blend and chili flakes. Then, add in the lentils, crushed tomatoes and chicken broth. Bring to a boil and then lower the heat to a simmer. Cover and cook for 30 minutes or until the lentils are fully cooked.
- Take the pot off the burner and stir in the heavy cream and parsley. Serve with pesto garnish.
Notes
You may also like this Tuscan White Bean Sausage Soup
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use ground turkey instead of ground chicken.
Calories: 407kcal, Carbohydrates: 36g, Protein: 28g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.05g, Cholesterol: 87mg, Sodium: 316mg, Potassium: 1449mg, Fiber: 13g, Sugar: 9g, Vitamin A: 1581IU, Vitamin C: 51mg, Calcium: 99mg, Iron: 6mg
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