This. Soup. Yum. This is a really hearty soup, and serves as a perfect warming and filling meal! I got the idea for this soup from the following pin.
I changed it up quite a bit though. Mainly, because, I don’t eat white potatoes, and I normally replace them with turnips or rutabaga, but when I went grocery shopping, they had none of these!!! So, I opted for butternut squash to replace the potatoes. I also added chicken for a bit more protein. Lastly, instead of canned fire roasted tomatoes, I made my own roasted cherry tomatoes. Oh! And I forgot to add the spinach at the end (whoops!), so my soup doesn’t contain spinach. The result? Pure bliss! This is the perfect fall/winter meal to leave you completely satisfied while really packing in the nourishment for your body!
LENTIL, CHICKEN, VEGETABLE SOUP
- 1 pint cherry tomatoes
- 2 Tbsp. olive oil, divided
- 3 Tbsp. Apple cider vinegar
- 2 Butternut Squashes, chopped
- 1.5 lbs. chicken breast, boiled and torn into bite size pieces
- 3 carrots, chopped
- 1 red onion, chopped
- 1 cup green lentils, prepared as described on the package
- 1 tsp. garlic powder
- 4 cups chicken broth
- sea salt, to taste
1.) Start by preparing your tomatoes. Preheat the oven to 400 degrees. Wash your cherry tomatoes, then place on a baking sheet. Drizzle with 1 Tbsp. olive oil and sprinkle with the apple cider vinegar. Place in the oven and bake at 400 degrees for 25 minutes.
2.) While your tomatoes are cooking, prepare your other veggies (chopping) and your chicken (boil and tear into pieces).
3.) In a large pot, heat the remaining Tbsp of olive oil over medium heat. Add the onion and carrots and cook for 5-7 minutes until the onions are tender. Add all the other ingredients to the pot, increase the heat to high and bring to a boil. Reduce heat and simmer until the squash is tender (about 10 – 15 minutes).
4.) Transfer to a bowl, season with sea salt and serve.
Delicious! Enjoy! 🙂