Chicken, Sausage, and Lentils Soup

Adapted from Cooking Light . In fact, we love the soups, especially chicken. This soup tastes spicy and light.


4 ready chicken sausage with garlic (from Whole Foods market)
1 skinless ready chicken breast (in bone)
1/2 cups chopped onion
2 thyme sprigs
1/3 cup chopped celery
1/3 cup chopped carrot
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth (used homemade broth)
3 ounce red lentils
1 tablespoon chopped fresh dill
1/4 teaspoon salt
1/8 teaspoon black pepper

Cook sausage 2 minutes in a large saucepan with 1 tsp olive oil. Add onion, celery, carrot and thyme; cook 2 minutes, stirring occasionally. Add broth; bring to a boil.

Add red lentils and chicken meat. Cover, reduce heat to medium, and cook 10 minutes or until lentils is tender. Discard thyme sprigs. Stir in dill, salt, and pepper.

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2 Responses to “Chicken, Sausage, and Lentils Soup”

  1. Mayo says:

    nice one.

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