Chicken Lentil Soup

 

• 2 tbsp olive oil
• 1 medium red onion, chopped
• 3 cloves minced garlic
• 3 leaves bay
• 8 cups low sodium or salt free chicken stock
• 1 cup of yellow lentils
• 1 1/2 cups diced carrots
• 1 1/2 cups diced celery
• 2 tbsp chopped fresh thyme
• Salt and pepper to season
• 3 cups leftover shredded chicken breast (or turkey breast)

Instructions

1. Heat olive oil in a Dutch oven or large saucepan over medium heat. Add the onions and garlic and cook for just a few minutes until the onions soften but do not brown.
2. Add all of the remaining ingredients at once, EXCEPT the chicken and simmer for about 30 minutes until the lentils have cooked and broken down and the carrots are fully cooked.
3. Add the chicken to the pot in the last five minutes or so of cooking time to thoroughly reheat it before serving.