- 2 lb Bone-in Chicken
- 2 Carrots, sliced
- 1 Zucchini, diced
- 0.75 cup Dried Green or Brown Lentils, rinsed
- 2 Cloves of Garlic, minced
- Fresh Parsley or Thyme, chopped
- Salt, to taste
Directions
- Simmer chicken in water 60–90 minutes.
- Remove bones and shred chicken.
- Add vegetables and simmer until soft.
Mashed Lentils (prepare while soup simmers):
- In a separate pot, combine lentils with water and bring to a boil.
- Reduce heat and simmer 25–30 minutes, until lentils are very soft.
- Drain excess water and mash lentils until smooth (fork, masher, or immersion blender).
- Add mashed lentils directly to the soup and stir to combine.
- Add carrots, zucchini, and crushed garlic to the soup.
- Simmer 20–30 minutes, until vegetables are very soft and soup thickens slightly.
- Season with salt to taste
- Finish with fresh parsley or thyme before serving.
Nutrition Facts
| Total Servings | 6 |
| Single Serving Size | 1.5 Cups of Soup |
| Amount Per Serving | |
| Calories | 210 |
| Total Fat | 9 g |
| Sodium | 180 mg |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Protein | 22 g |
