Chicken, Veggie & Lentil Soup


This is a great soup for a chilly day. Soup is great for easy digestion & it warms you to the bone. Don’t be intimidated by the vegetable list, just use what you have. I baked my chicken breasts in the oven but you can also chop up raw & sauté with your onion, garlic & jalapeño.

2 organic chicken breasts
1 tbsp unrefined coconut oil
1/2 large red onion
1 jalapeño
2 garlic cloves
3 organic carrots (skin on)
15 or so brussels sprouts
8-10 mushrooms
1 cup chopped zucchini
1 cup chopped kale
1/2 cup frozen spinach
3/4 cup lentils
2 cups organic chicken broth
Salt / Pepper
Avocado (to top)
Bragg’s nutrition flakes (to top)

1. Bake chicken breasts for 40 min at 400 deg.

2. In soup pan sauté chopped onion, jalapeño, and garlic in coconut oil for 3-4 min. Add cooked chopped chicken breasts & 1/2 cup chicken broth, sauté for 2-3 minutes.

3. Add chopped carrots, brussels sprouts, lentils & rest of chicken broth. Bring to a boil. Simmer for 10 min or so. (add water as needed)

4. Add zucchini, spinach, mushrooms & kale, simmer until everything is well cooked. Add water as needed.

5. Serve hot with sliced avocado on the side. Top with Bragg’s flakes for a cheesy finish.

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