April's Lentil/Grains/Chicken Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
A thick soup that can be used as a side dish or thinned for lighter soup. Low sodium, low fat, more fiber and protein to support healthy lifestyle. I use leftovers and previously prepared quantities of grains that I keep in the freezer for this. Ingredients:
3 1/2 c. beef broth, low sodium |
1/3 c. diced celery |
1/2 c. diced onion |
1 tsp. minced garlic |
1/4 c. diced carrots |
3/4 c. dry lentils |
1/3 c. fresh spinach, chopped |
3/4 c. sliced fresh mushrooms |
3/4 c. cooked barley |
4 1/2 oz. cooked chicken, chopped |
1/2 c. cooked bulgur wheat |
Directions:
1. Wash and sort lentils. Bring broth to boil and add celery, onion, garlic, carrots and lentils. Cover and reduce to med. high and cook for 30 minutes. Add spinach, mushrooms, barley, chicken and bulgur wheat. Reduce heat to medium and cook for 15 minutes more until lentils are soft. To thicken, continue cooking until liquid is absorbed or to thin, add more broth or water. Freeze left overs. Optional: Leave out meat & use vegetable broth for vegetarian.
|
|