Ground Chicken Lentil Soup
We have had very few hot days here in Saskatchewan and those that have been warmer have been exceptionally windy. Just when we finally thought winter was behind us and we could look forward to some nice days, tomorrow marks the longest day-light hours of the year, after that our days start to get shorter again. With yet another down pour with high winds keeping us indoors, comfort food seemed the perfect addition to a horrid day. I whipped up a batch of Ground Chicken Lentil Soup and was it ever delicious. If you’re looking for an easy to make homemade soup on a cool day, try this recipe.
Ground Chicken Lentil Soup
Prep time
Cook time
Total time
Author: Stacey Martin
Recipe type: Soup
Serves: 6
Ingredients
- 2 tsp cooking oil
- 1 lb package of ground chicken
- 1 small onion, chopped
- 1 clove of garlic, finely chopped
- ¼ cup corn niblets
- ¾ cup sliced carrots
- 1½ cup bow tie pasta
- ½ cup dry split lentils, rinsed
- 1 tsp cumin
- ½ tsp salt
- ⅛ tsp pepper
- 6 cups chicken stock
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, finely chopped
- block of cream cheese (optional)
Instructions
- Heat oil in a dutch oven, add ground chicken, fry until thoroughly cooked.
- Add onion and garlic near the end of the cooking of the chicken and cook on low to medium for 5 minutes.
- Add chicken stock, vegetables, salt, pepper and cumin and bring to a boil. Reduce heat and simmer covered for 10 minutes.
- Add lentils and pasta, continuing to simmer for another 10 minutes or until pasta is tender and soup is beginning to thicken.
- Add water or extra stock to thin if necessary. Add lemon juice.
- Serve sprinkled with parsley and slices of cream cheese, if desired.
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