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Chimichurri Chicken Lentil Soup

Chimichurri Chicken Lentil Soup

Soups

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Nutrition

500 calories or less

Cook Time

610 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

For the Chicken Lentil Soup:

1 1/2 pounds chicken breast boneless, skinless
1 pound lentils, brown dried
1 large onion peeled and chopped (about 2 cups)
1 1/2 cups carrot sliced
1 1/2 cups bell pepper red; chopped
3 cloves garlic peeled and minced
1 tbsp olive oil
1 tbsp rosemary fresh; chopped (1 tsp dried rosemary)
9 cups chicken broth
salt and pepper

For the Chimichurri:

1 bunch parsley fresh; stems removed
1 clove garlic
5 tbsps olive oil
2 tbsps mustard Dijon
1 tbsp red wine vinegar
2 tsp oregano dried
1/4 tsp red pepper flakes

Instructions

Preheat a skillet to medium and add 1 tablespoon olive oil. Once hot, sauté the onions and garlic until soft, 3-5 minutes.
Pour the onions and garlic into the crock of a large 6 quart crockpot. Add the carrots, peppers, whole chicken breasts, dried lentils, rosemary, chicken broth, 1 1/2 teaspoons salt, and 1/2 teaspoon cracked pepper. Stir and cover. Then set the slow cooker on low for 10-12 hours (or high for at least 6 hours.)
Anytime during the slow cooking process, place the chimichurri ingredients in a food processor. Puree the ingredients until mostly smooth. Then salt and pepper to taste. Set aside until ready to serve.
Once the lentils are soft and the broth has thickened. Remove the chicken breasts with tongs and shred the meat with two forks. Stir the shredded chicken back into the soup. Taste and add salt as needed. Then ladle the soup into bowls and allow each person to stir in as much chimichurri as desired.
NOTES: All slow cookers vary slightly in temperature. Know thy crockpot and adjust the cooking time accordingly.