Skinnytaste Chicken and Lentil Soup - the ORIGINAL recipe

bluelena

So, while I was double checking my grocery list this morning, I noticed that Gina made quite a few changes to my favorite recipe of hers. Normally, this wouldn't bother me, but this particular recipe changed so much as far as nutrition and ingredients were concerned, that I figured I'd put the original one out here so that I have it documented in case something happens to my printout. Enjoy!

(Transcribed from the original Skinnytaste blog post from 2009.)

Servings: 8
Serving Size: 1 1/4c
Points: 2 (*The heading of the recipe says 3. I don't do Weight Watchers, so I don't know what any of that means, but figured I'd mention it)

Calories: 126.3
Fat: .8g
Protein: 15.8g
Carb 14.1g
Fiber 5 g


Ingredients:

1 lb dried lentils
3 small chicken breast halves on the bone, skin and fat removed
2 chicken bullion
1 packet Sazon (In the Latin section)
1 small onion
4 scallions
3 cloves garlic
1 tomato
1/4 c chopped cilantro (optional)
8 cups water

In a large pot, combine lentils, chicken, water, and chicken bouillon. Boil, covered, over medium-low heat until chicken is cooked, about 15 minutes. Remove chicken from the bone and shred. Return to pot.

Meanwhile, in a mini chopper, finely chop onions, scallions, cilantro, garlic, and tomato. Add to the lentils with Sazon and cook 15 more minutes, or until lentils are soft. (Add more water if needed)

Note: Sazon is found in the Latino or Mexican aisle. The seasoning is used on meats, fish, poultry, beans, and even to flavor soups and stews. Typical ingredients include cilantro, coriander, annatto, azafran, achiote, garlic, onion, or salt. Some brands contain MSG so check labels. I buy Badia Sazon Tropical because it has no MSG.