This chicken lentil soup combines tender shredded chicken and soft lentils in a flavorful broth seasoned with cumin, garlic, and cilantro, coming together in about 45 minutes.
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In a large pot combine lentils, chicken, water and chicken bullion.
Bring to a boil, covered over medium-low heat until chicken is cooked, about 20 minutes.
Remove the chicken and shred, return to the pot
Meanwhile, in a chopper or by hand, mince the onions, scallions, cilantro, garlic, and tomato.
Add to the lentils with garlic powder, cumin, oregano and annato and cook, covered until the lentils are soft, about 25 more minutes, adding more water as needed if too thick.
Adjust salt to taste as needed.
Refrigerate in an airtight container for up to 4 days; reheat on the stovetop and thin with water if needed.
Yes, boneless skinless chicken breasts work; use the same weight and cooking time of about 20 minutes, though thighs stay moister.
Substitute Spanish paprika or Sazon for the same depth; the recipe already lists these alternatives.
They should be soft and breaking apart easily when stirred, which takes about 25 minutes after adding the aromatics.
Yes, it keeps in the refrigerator for up to 4 days and reheats well on the stovetop; thin with water if it thickens.
Yes, if your Better than Bouillon brand is certified gluten-free; verify the label as brands vary.
