Swiss Chard, Chicken, and Red Lentil Soup Recipe

by katerina on September 16, 2009

This is a cheater chicken soup because you make a quasi chicken stock right in the soup. That helps to give it that homemade flavour without all the fuss. If you wanted to make this vegetarian, omit the chicken and use a vegetable stock, I am sure it would still be delicious.

This soup was very popular in my house, especially because the red lentils and swiss chard turn the soup almost stewy. I really love swiss chard and kale in recipes because they hold so much of their shape and red lentils are my absolute favorite because they cook so quickly and are so good for you.

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Swiss Chard, Chicken, and Red Lentil Soup

(serves 2-4)

1 tablespoon olive oil
1 small onion, diced
1 large carrot, diced
2 cloves garlic, crushed
1 teaspoon curry powder
salt and pepper
2 chicken legs, bone in, skin removed
1 small handful of fresh thyme sprigs
4 cups water
1 small bunch swiss chard, stems diced small, leaves roughly chopped (about 1/2 chopped leaves)
1/3 cup red lentils, rinsed
1/2 lemon

Heat a soup pot to medium and add olive oil, onion, garlic, and carrot. Stir in curry powder. Sweat for 5 minutes stirring regularly. Sprinkle chicken legs with salt and pepper, push veggies to the side of the pot and add chicken and thyme. Allow chicken to brown a little on both sides, meanwhile continuing to move veggies around. Add water and bring to a simmer.

Simmer gently until chicken is cooked. Remove chicken from the pot and add in lentils and swiss chard stems. Meanwhile, shred the chicken into bite size pieces and add back to the soup pot. Simmer for ten more minutes and then add in the swiss chard and cook for another 10 minutes. Squeeze lemon over soup. Taste and add more salt and pepper as necessary. Serve with crusty bread and a salad.

Prep Time: 5 minutes | Cooking Time: 25 minutes | Total Time:30 minutes
Calories(approximate per serving): 250

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