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–+ servings

High Protein Chicken Soup

8
  • 2 tablespoons olive oil
  • 1 1/2 cups carrots
  • 1 cup celery
  • 1/2 cup onion
  • 2 cloves garlic, minced
  • 1 1/2 pounds boneless chicken breast
  • 8 cups chicken broth
  • 2 teaspoons oregano
  • 1 teaspoon thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • 2 bay leaves
  • 1 pinch red pepper flakes
  • 1 8- ounce box green lentil pasta
  • 3 cups fresh spinach, roughly chopped
  • juice of 1/2 lemon
  • 1 bunch fresh parsley, for garnish
  • Heat oil in a large soup pot. Add carrots, celery, onions, and garlic. Sauté 6 minutes or until onions are softened.
  • Add chicken to pot. Pour in broth. Stir in oregano, thyme, salt, pepper, bay leaves, and red pepper flakes.
  • Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
  • Meanwhile, cook green lentil pasta to al dente (firm not mushy) according to package directions. Drain and set aside.
  • Remove chicken from soup. Chop into bite size pieces. Add chopped chicken and any juices back to into the soup.
  • Add spinach and simmer 5 minutes to wilt. Remove bay leaves and stir in lemon juice.
  • When ready to serve, place a portion of green lentil pasta in each soup bowl and ladle chicken soup over top. Garnish with fresh parsley.
I hope you'll try this recipe!Mention @freshbalancenutrition or tag #freshbalancenutrition!