Warm your soul with a bowl of Musgovian Chicken Lentil Soup, a delightful Eastern European classic that promises to transport your taste buds straight to a cozy kitchen on a chilly day! This hearty dish combines tender chicken thighs and nutritious lentils in a savory broth, creating a symphony of flavors that will leave you craving more. With just a few simple ingredients and a little bit of love, you can whip up this comforting soup in just one hour. Ready to impress your family and friends with a dish that’s both delicious and nourishing? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: Eastern European
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, boneless
- 1 cup lentils
- 1 onion, chopped
- 2 carrots, diced
- 4 cups chicken broth
- 1 tsp thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Begin by gathering all your ingredients: 1 lb of boneless chicken thighs, 1 cup of lentils, 1 chopped onion, 2 diced carrots, 4 cups of chicken broth, 1 tsp of thyme, salt and pepper to taste, and 2 tbsp of olive oil.
- Rinse the lentils under cold water in a fine-mesh strainer. This helps remove any debris or impurities.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the diced carrots to the pot and continue to sauté for another 3-4 minutes, stirring occasionally, until the carrots begin to soften.
- While the vegetables are cooking, season the boneless chicken thighs with salt, pepper, and 1 teaspoon of thyme. Ensure the chicken is evenly coated with the seasoning.
- Push the sautéed vegetables to the side of the pot and add the seasoned chicken thighs. Brown the chicken on both sides for about 5 minutes.
- Once the chicken is browned, add the rinsed lentils to the pot, followed by the 4 cups of chicken broth. Stir everything together to combine.
- Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Let the soup simmer for about 40-45 minutes, or until the lentils are tender and the chicken is cooked through.
- After the cooking time is complete, remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot and stir to combine.
- Adjust the seasoning of the soup with additional salt and pepper if needed. Allow the soup to simmer for another 5 minutes to meld the flavors.
- Once ready, ladle the Musgovian Chicken Lentil Soup into bowls and serve hot. Enjoy your hearty and flavorful Eastern European dish!
Tips
- Prep Ahead: To save time, chop your vegetables and season your chicken thighs in advance. This will make the cooking process smoother and quicker.
- Rinse Lentils: Always rinse your lentils under cold water before cooking to remove any dust or debris, ensuring a cleaner taste.
- Sauté for Flavor: Don’t skip the sautéing step! Cooking the onions and carrots until they’re soft enhances the flavor of your soup.
- Adjust Seasoning: Taste your soup before serving and adjust the salt and pepper as needed. A little extra seasoning can make a big difference!
- Shred Chicken: For a more tender texture, allow the chicken to rest for a few minutes after cooking before shredding it. This helps retain moisture.
- Store Leftovers: This soup stores well in the refrigerator for up to three days, and the flavors deepen over time. Just reheat gently before serving!
- Garnish for Presentation: Consider garnishing your soup with fresh herbs like parsley or a drizzle of olive oil for an appealing finish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 90mg
