Golden Chicken Lentil Soup Recipe

Ingredients

1 tablespoon olive oil
1 onion, diced
1 cup red lentils, dry
2 chicken breasts, skinless and boneless
14 oz. can coconut milk
4 cups chicken broth
3 cloves garlic, minced
1” fresh ginger, grated
4 carrots, peeled and sliced
2 cups kale, roughly chopped
1 1/2 tablespoon curry powder
1/2 tablespoon turmeric powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh cilantro, to serve

Instructions

In a large pot heat the olive oil on medium heat. Add onions, carrots, garlic, and ginger, and cook for 3-4 minutes until tender.
Add lentils, curry powder, turmeric, salt, and pepper, and cook for an additional 30 seconds until fragrant.
Pour in broth and use a spoon or spatula to scrape any bits off the bottom of the pot. Add coconut milk and again stir to combine.
Add raw chicken breasts to the pot, ensuring they are submerged in liquid, and cook for 20 minutes, stirring occasionally to ensure the lentils don’t stick to the bottom of the pot, on a low simmer until the chicken is cooked through.
Once cooked, remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-size pieces.
Return shredded chicken to the pot with the chopped kale, stir to combine, and simmer for an additional 10 minutes.
Season to taste with salt and pepper as needed and serve with fresh cilantro.

Notes

To Use Leftover Chicken: If you’d prefer to use pre-cooked chicken or leftover rotisserie chicken, skip adding the raw chicken breasts in step 4 and only cook the lentils for 15 minutes. While the lentils are cooking, shred the leftover chicken into small pieces and then add the shredded chicken as per step 7.