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Chicken Lentil Soup

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Ingredients

  • 2 lb [905 g] boneless skinless chicken thighs or breasts
  • Salt
  • 1/4 cup extra virgin olive oil
  • 1 large onion, thinly sliced
  • 3 carrots, thinly sliced
  • 3 garlic cloves, crushed through a press or finely minced
  • 2 tsp turmeric
  • 2 tsp cumin
  • 1 tsp ground coriander seeds (optional)
  • 1 lb [455 g] green or brown lentils, sorted and rinsed
  • One 14.5 oz [410 g] can diced tomato
  • 2 quarts [1.9 liters] chicken stock or broth
  • 1/2 of 1 small bunch kale, stemmed and chopped
  • 1/4 cup lemon or lime juice (1 big lemon or 2 medium limes)
  • Cilantro (optional) + lemon or lime wedges for garnish (optional)

Instructions

  1. Season your chicken to taste.
  2. Preheat a stockpot or dutch oven over medium-low heat for several minutes (be careful not to let it overheat—oil should not smoke). Once hot, add the oil, increase heat to medium-high, swirl to coat, and add the chicken. Let it sear on one side for about 3 minutes, flip, and let it sear on the other side. Work in batches until the chicken is golden brown and the bottom of the pan has some nice brown bits. Remove to a plate.
  3. Place the pot back over medium heat. Add the onion and carrots and stir occasionally for about 10 minutes, until they soften and turn lightly golden. Scrape up the brown bits as you go.
  4. Add the garlic, turmeric, cumin, and coriander seeds (if using), and stir together for about 2 minutes.
  5. Add the lentils, diced tomato, and chicken stock/broth. Bring to a simmer over high heat. Once simmering, reduce heat to low to maintain a gentle simmer. Taste and adjust the seasoning. If you’re cooking thighs, add them back in now. Let the lentils simmer, uncovered for about 25 minutes total. If you’re cooking breasts, add them back in when the lentils have about 10 minutes left. Thighs are done when they fall apart easily, breast are done when they are juicy, opaque, and easy to shred. The lentils should be soft and fluffy.
  6. Top off with water or more stock/broth if it starts to look too thick.
  7. Shred the chicken with forks, add the kale, and remove from heat. Add the lemon or lime juice, serve with cilantro and more lemon or lime at the table.

Notes

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Find it online: https://cardamomandtea.com/79518/chicken-lentil-soup/