Lentil Chicken Soup
One of my favorite shortcuts in the kitchen during the colder months is to make a HUGE pot of something warm and comforting, then freeze half of it for a rainy day. It’s even great to freeze it in individual containers so you can just thaw it a serving at a time.
I was craving my Yiayia’s (Greek grandma) lentil soup, or fakis, this past weekend because the temps dropped into the 30’s at night. But, I’ve been consciously trying to eat better these past few months so I don’t want to indulge with a meal - I’d rather eat sweets or have some wine instead! So I found this recipe from Gina at Skinny Taste which is Weight Watchers friendly and only 3 points per serving. It’s filling, comforting, healthy and tasty.
LENTIL CHICKEN SOUP
1 lb dried lentils
3 small chicken breast halves on the bone, skin and fat removed
8 c. water
2 chicken bullion
1 packet Sazon (in Latin section)
1 small onion
3 cloves garlic
1 tomato
In a large pot combine lentils, chicken, water and chicken bullion.
Boil, covered over medium-low heat until chicken is cooked, about 15 minutes. Remove chicken from the bone and shred, then return to pot.
Meanwhile, in a mini chopper, finely chop onions, scallions, garlic, and tomato.
Add to the lentils with sazon and cook 15 more minutes, or until lentils are soft. (Add more water if needed)
Make sure you check your bullion and Sazon. I made the mistake of not looking at the ingredients and BOTH have MSG! Try to get MSG-free brands if possible.
