Chicken soup is comfort in a bowl. And making it from scratch gives your broth oodles of healthy bone nutrients. Coupled with white lentils, it’s meal-worthy. Store in the freezer in handy single-serve containers for lunches or for giving when someone you know needs a hug.
- Switch out white lentils for red, beluga, or French lentils, if you wish. Jazz it up with a little fresh kale stirred in.
- If time is not on your side, use prepared low-sodium chicken stock. Add 3/4 lb (350 g) boneless, skinless chicken pieces along with lentils and simmer until both are cooked. Remove chicken and shred. Return to stock and stir in parsley and serve.
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