263 Cals 23.5 Protein 40 Carbs 3 Fats
TOTAL TIME:
45 mins
YIELD:8 SERVINGS
COURSE:Soup
CUISINE:American
Chicken and lentil soup made in the Instant Pot (pressure cooker) – a healthy, nourishing meal that will fill you up and make plenty of servings so you can have leftovers for lunch or freeze the rest!
INGREDIENTS
1 lb dried lentils
12 oz 3 boneless skinless chicken thighs, all fat trimmed
7 cups water
2 tbsp chicken Better than Bouillon
1 small onion, chopped
2 scallions, chopped
1/4 cup chopped cilantro
3 cloves garlic
1 medium ripe tomato, diced
1 tsp garlic powder
1 tsp cumin
1/4 tsp oregano
1/2 tsp sazon, I used my homemade blend or paprika
1/2 teaspoon kosher salt, plus more to taste
INSTRUCTIONS
Place all the ingredients into the instant pot, stir and cover.
Use “Soup” button and cook 30 minutes. When done and the pressure releases, shred the chicken and stir. Makes about 11 cups.
Serving: 11/3 cup, Calories: 263kcal, Carbohydrates: 40g, Protein: 23.5g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 40mg, Sodium: 503.5mg, Fiber: 6.5g, Sugar: 1.5gBlue Smart Points:1Green Smart Points:5Purple Smart Points:1Points +:7
Health & Nutrition
