Name: Winter Chicken Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1.5 teaspoons ground cumin; 2 teaspoons chili powder; 1 teaspoon paprika; 1 teaspoon coriander; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 2 large bay leaves; 1 tablespoon olive oil (or avocado oil); 1/2 bulb fennel; 1 large Onion (chopped); 4 stalks celery (chopped); 3 large cloves garlic (minced); 1 28 oz can diced tomatoes; 8 cups chicken broth ( or vegetable broth); 1 bunch swiss chard (or spinach, chopped); 2 cups shredded chicken (roasted or rotisserie); 1.5 cups red lentils (rinsed and drained); 1 large lemon

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Winter Chicken Soup

This hearty, delicious soup is perfect for a cold winter night. Packed with flavor, it's easy to adapt to your favorite flavors and what's in the fridge, you'll want this soup around all season

Servings people

Prep Time 20

Cook Time 20

Total Time 40

Ingredients

Spice Blend

1.5 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon coriander
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 large bay leaves

Winter Chicken Soup

1 tablespoon olive oil or avocado oil
1/2 bulb fennel
1 large Onion chopped
4 stalks celery chopped
3 large cloves garlic minced
1 28 oz can diced tomatoes
8 cups chicken broth or vegetable broth
1 bunch swiss chard or spinach, chopped
2 cups shredded chicken roasted or rotisserie
1.5 cups red lentils rinsed and drained
1 large lemon

Instructions

Mix the spices, salt and pepper together and set aside
If you are using fennel, grab the bulb, cut off the tough outer layer and roughly chop it
Heat the olive oil in a large soup pot and add the chopped fennel, onion and celery
Sauté until the vegetables are soft and translucent - about 6 minutes. Add the garlic and sauté for an additional 30 seconds
Add the spice blend (except for the bay leaves) to the pot and sauté for a minute to toast the spices
Add the tomatoes to the pot
Add the chicken (or vegetable) broth and bay leaves
Add the rinsed red lentils - aren't these so pretty? If you don't' have red lentils, use green, you may have to adjust the cooking time slightly. No lentils? Just add a can of your favorite beans when you add the greens
Bring the soup to a boil, reduce the heat and simmer until the lentils are al dente or how you like them. This will take about 20 minutes
Add the shredded chicken to the soup
Add the chopped swiss chard (or spinach or kale if you like)
Stir the soup together and let it simmer until Swiss chard is wilted and everything is hot - about 10 minutes
Squeeze the lemon juice into the soup - I always like a bit of acid in my soups - I think it adds brightness and flavor
Serve with a sprinkle of parmesan cheese and your favorite bread - gluten free for me!