Chicken and Lentil Soup

Ingredients

• 4 tbsp olive oil
• 2 cups onion finely chopped
• 1 cup carrot chopped
• 1 cup celery chopped
• 3 whole chicken breasts OR 2 lbs chicken thighs (skinless, boneless)
• 2 tsp sea salt
• 2 tsp black pepper
• 2 tsp turmeric
• 2 tsp dill fresh
• 4 tbsp Italian seasoning organic
• 1 lb red lentils or green, rinsed
• 1 cup tomatoes chopped
• 1 quart chicken broth
• 1 quart veggie broth

Instructions

1. Heat the olive oil in the bottom of a large soup pot over medium heat. Add the onion, celery, and carrots. Season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Add the turmeric, Italian seasoning and dill. Cook one minute more.
2. Add all of the broth, lentils and tomatoes and bring to a boil. Reduce the heat to maintain a gentle simmer and add the chicken. Cover and continue cooking for 30 minutes-1 hour, keeping the soup at a gentle simmer, until the lentils are soft and the chicken is cooked through. Transfer the chicken to a plate to cool slightly.
3. Using two forks, shred the chicken and return to the soup. Season with additional salt and pepper to taste.
4. Enjoy!

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