Best 2 Chicken Lentil Soup With Jammy Onions Recipes
Indulge in the hearty and flavorful Chicken Lentil Soup with Jammy Onions, a comforting dish that combines the goodness of chicken, lentils, and caramelized onions. This wholesome soup is packed with protein, fiber, and a symphony of flavors. The secret lies in the perfectly caramelized onions, which add a delightful sweetness and depth of flavor to the broth. Served with a side of crusty bread for dipping, this soup is a perfect meal for a cozy day or a healthy lunch option.
In addition to the main recipe, the article includes variations to cater to different preferences and dietary restrictions. For a vegetarian version, simply omit the chicken and use vegetable broth instead. Craving a creamy texture? Puree a portion of the soup for a smooth and velvety consistency. To add a touch of spice, stir in some chili powder or cayenne pepper. For those following a gluten-free diet, use gluten-free bread or crackers for serving.
Whether you're a seasoned cook or just starting out, this recipe will guide you through each step with ease. With its simple ingredients and straightforward instructions, you'll be enjoying this delicious and nourishing soup in no time. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to create a comforting bowl of Chicken Lentil Soup with Jammy Onions.
SLOW COOKER CHICKEN AND LENTIL SOUP
This is total cozy comfort food. I love letting the slow cooker do all the work! This soup packs in a ton of warm spices and the chicken is just so incredibly flavorful and tender. Serve with a dollop of sour cream or plain Greek yogurt if desired.
Provided by Rebekah Rose Hills
Time 4h15m
Yield 8
Number Of Ingredients 13
Steps:
- Combine green lentils, tomatoes, onion, garlic, cumin, oregano, chili powder, paprika, onion powder, and salt in a slow cooker. Pour in chicken broth and stir gently to evenly distribute seasonings into the broth.
- Settle chicken thighs into the broth, ensuring they are submerged in the liquid.
- Set slow cooker for High heat and cook for 4 hours, chicken should be falling off the bone and lentils should be tender (if not, cook a little bit longer).
- Use tongs and remove chicken from the soup and set on a cutting board. Pull meat off the bones with tongs and either rough chop or break apart into bite sized pieces with the tongs. Return meat to the soup. Discard bones.
- Stir the meat in and taste test; adjust the seasonings as desired.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 41.1 g, Cholesterol 58.3 mg, Fat 11 g, Fiber 10.4 g, Protein 29.3 g, SaturatedFat 2.5 g, Sodium 1308.9 mg, Sugar 4.7 g
FARRO AND LENTILS WITH JAMMY ONIONS
Simmering chopped onions in a generous amount of olive oil is a two-for-one deal: The onions go soft and sweet while the oil gets infused with deep flavor. While the onions sizzle and simmer, the lentils and farro boil together until al dente, keeping the dish a speedy weeknight option. This makes a great warm side dish or a satisfying make-ahead grain salad. (Leftovers keep for up to three days.) Red-pepper flakes add heat, and lemon peel provides floral sweetness; you could also add whole spices, capers or other additions, if you like. Accessorize with hearty greens, soft herbs, eggs, smoked fish or leftover roasted vegetables.
Provided by Ali Slagle
Categories dinner, weekday, beans, grains and rice, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a medium saucepan of water to a boil. Using a vegetable peeler, peel 1-inch-wide strips of zest from the lemon. In a large Dutch oven or skillet, heat the olive oil, onions, lemon peel and red-pepper flakes over medium. Season with salt and pepper, and cover. When you hear sizzling, uncover, reduce heat, and gently simmer, stirring occasionally, until the onions are very soft and golden at the edges, 20 to 25 minutes. If at any point the onions risk burning, reduce heat and add 1 or 2 teaspoons of water. Remove from heat.
- Once the water's boiling, add the lentils and farro and simmer, uncovered, until al dente, 15 to 20 minutes. Drain in a colander, rinse under cold water until cool, shake very dry, and season with salt.
- Pluck out the lemon peel from the onions and coarsely chop. Add the chopped peel, farro and lentils to the onions. Stir to combine, then add lemon juice, to taste, about 2 to 4 tablespoons. Season to taste with salt and pepper.
Tips:
- Use high-quality chicken broth. This will form the base of your soup and greatly impact its flavor. If you have time, make your broth from scratch. Otherwise, look for a low-sodium store-bought broth.
- Don't overcook the lentils. They should be tender but still hold their shape. Cook them for about 20 minutes, or until they are al dente.
- Sauté the vegetables before adding them to the soup. This will help them develop flavor and prevent them from becoming mushy. Sauté the onions, carrots, and celery in a little olive oil for about 5 minutes, or until they are softened.
- Add herbs and spices to taste. This soup is very versatile, so you can adjust the seasonings to your liking. Some good options include thyme, rosemary, sage, paprika, and cumin.
- Serve the soup with a variety of toppings. This will make it a more hearty and satisfying meal. Some good options include crusty bread, grated Parmesan cheese, and fresh herbs.
Conclusion:
This chicken and lentil soup is a delicious and healthy meal that is perfect for a cold winter day. It is also very easy to make, so it's a great option for busy weeknights. With a few simple ingredients and a little bit of time, you can have a delicious and nutritious soup that the whole family will enjoy.
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