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Green Lentil Soup with Chicken
A hearty and healthy lunch for the whole family will be provided by green lentil soup with chicken. Its main advantages are the fragrant broth, tender chicken meat, a standard set of vegetables, and overcooked under-ripe lentils, which contain a greater amount of beneficial substances than mature orange fruits.
Ingredients
Show ingredients
- any part of a domestic chicken - 300 g;
- purified water - 2 l;
- rock salt - 0.5 tablespoons;
- green lentils - 100 g;
- white onion - 70 g;
- carrot - 90 g;
- potato - 350 g;
- bay leaf - 1 pcs;
- frozen parsley and dill - 30 g;
- for frying - butter 20 g + 20 ml of odorless vegetable oil.
Preparation
- Prepare the ingredients for making green lentil soup with chicken. You can use store-bought chicken (any part, even a soup set), but the broth with domestic poultry will be more nourishing and aromatic. Frozen herbs can be completely replaced by dried (1 tablespoon) or fresh (a small bunch).
- First, soak the lentils in cold water. Let it sit for 2 hours - during this time it will swell a bit and then cook very quickly.
- Pour 2 liters of purified water into a pot and place the meat in it.
- Bring the broth to a near boil over medium heat and skim off the froth. Reduce the heat and continue to simmer with the lid on.
- Meanwhile, prepare the vegetables. Cut the carrot into regular slices or whimsical flower shapes.
- If desired, you can cut a hole in the middle of the cutouts using a pastry nozzle with a round opening. All the scraps can also go into the frying.
- Chop the onion into small cubes.
- Heat the two types of oil in a skillet.
- Sauté the onion there, but only until soft.
- Add the carrot and warm it for no more than a minute.
- Half an hour after boiling, salt the broth.
- By this time, the chicken will be cooked - it can be removed, and after a short cooling, separate the meat from the bones.
- Rinse the lentils and send them to the pot with the boiling broth.
- While the beans are coming to a boil, cut the potato into small cubes.
- Add them to the soup along with the bay leaf. Boil everything over medium heat for 20 minutes - this is the approximate time it should take for the potatoes and lentils to cook.
- Season everything with herbs.
- Return the meat to the pot.
- Immediately follow with the frying.
- Cook everything for another 5 minutes with the lid on. In the end, remove the bay leaf.
- The thick and hearty green lentil soup with chicken is ready. It should be served hot. It is advisable to season it with fresh herbs, dried paprika petals. This lunch will please both adults and children, so give it a try!
