Lentil And Chicken Soup With Sweet Potatoes And Escarole
If you're looking for a healthy and delicious soup recipe, look no further than our Lentil and Chicken Soup with Sweet Potatoes and Escarole. This hearty soup is packed with protein, fiber, and vitamins, making it the perfect dish for a chilly evening or a quick and easy weeknight dinner.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 cup dry lentils, rinsed and drained
- 2 sweet potatoes, peeled and diced
- 1 bunch of escarole, chopped
- 6 cups of chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and fragrant, about 5 minutes.
- Add the chicken and cook until browned on all sides, about 5 minutes.
- Add the lentils, sweet potatoes, escarole, chicken broth, and thyme. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the lentils and sweet potatoes are soft and tender.
- Season with salt and pepper to taste and serve hot.
Tips:
- For a vegetarian version of this soup, simply omit the chicken and use vegetable broth instead.
- This soup can be made ahead of time and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Feel free to experiment with different types of greens, such as kale or spinach, if escarole is not available.
Conclusion:
Our Lentil and Chicken Soup with Sweet Potatoes and Escarole is a delicious and healthy dish that is perfect for any occasion. Packed with protein, fiber, and vitamins, this soup is both satisfying and nutritious. Whether you're looking for a quick and easy weeknight dinner or a hearty meal for a chilly evening, this soup is sure to please. Give it a try today!