Chicken Soup Lentil / Lentil Chicken Soup / Healthy Recipes For Weight Loss
Chicken Soup Lentils / Lentil Chicken Soup with Black Beans & Saffron (recipe below)
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This soup is super easy to make. Just throw everything into the pot…it’s almost as easy as canned! Almost! ;)
Ingredients:
• 8 black peppercorns
• 5 parsley springs, chopped stems removed
• ½ tsp. thyme dried
• 2 garlic cloves, minced
• 6 cups of water
• ½ cup red lentils
• 1 ½ cups black beans, as per recipe on p.145 “The Bikini Model Cookbook” (ebook) or organic canned
• 2 cups yellow onion, chopped
• 2 cups mushrooms, chopped
• 1 cup carrots, chopped
• ½ tsp. saffron threads
• 3 medium tomatoes, chopped
• 1 lb. chicken breast, (whole breast intact)
• 1 cup spinach, chopped
• 1 tsp. Sea or iodized Salt
• 1 tsp. Fresh Ground Pepper
• Thai Red chili peppers, optional
Directions:
1. In a large soup pot add the peppercorns, parsley, thyme, garlic, water, lentils, black beans, onion, mushroom, carrot, saffron, tomatoes, and chicken breasts.
2. Bring to a boil. Reduce heat for 30 minutes.
3. Add the chopped spinach, salt and pepper. Cook for an additional 5 minutes on low heat.
4. Remove the full chicken breasts from the pot and place on a plate. With two forks shred the chicken into small stringy pieces. Place chicken back into the pot and stir in. Serve hot with chilies as garnish and extra parsley if you like.
This recipe can be used for a competition recipe up to 12 weeks out roughly. Talk to your coach (if you need help DM us on IG @cathleen_heffernan_ )
Makes 6 Servings: Serving Size approx. 1 1/2 cups
Calories Per Serving: 271, Protein: 27.1g, Carbohydrates: 33.7g, Fat: 2.9g
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Cathleen Heffernan
Coach at The Ultimate Physique
Author The Bikini Model Cookbook