This Curried Lentil Chicken Soup is one of our “Kickstart” recipes from the Real Food Recharge program. It’s delicious, and filled with real-food ingredients to fuel your body with health and energy! To help you support your health throughout this challenging time, we are currently offering all 20 Kickstart recipes and our 5-Day Kickstart Meal Plan to you entirely FREE. You can now register for the Kickstart program for FREE here, and please share with any friends and family who could also benefit!
This Curried Lentil Chicken Soup is one of our “Kickstart” recipes from the Real Food Recharge program. It’s delicious, and filled with real-food ingredients to fuel your body with health and energy! The Real Food Recharge program includes over 80 recipes your entire family will love, along with over 5 hours of health-related video content from Dr. Kimberley on topics including intermittent fasting, weight loss, fighting fatigue, and boosting your immune system. You can register here for the full program, and please share with any friends and family who could also benefit!
This Curried Lentil Chicken Soup recipe provides your body with plenty of immune-boosting benefits by incorporating homemade chicken stock and other nutrient-packed ingredients, including garlic, ginger and sweet potatoes. Homemade chicken broth provides a rich source of gelatin, which is also required for healthy joints and glowing skin! This recipe enables you to make homemade chicken broth quickly and easily as you prepare your soup, or optionally if preferred a day in advance. If you don’t have a whole-chicken on hand, you can instead use bone-in chicken thighs, backs or breasts.
Lentils provide an inexpensive way to incorporate a wide range of nutrients into your diet, including B-vitamins, magnesium, zinc, iron and potassium! As a non-perishable food, lentils are perfect ingredient to make healthy homemade soups when trips to the grocery store are limited. One cup of lentils provides a whopping 16 grams of fiber and 18 grams of protein, which means they will keep you feeling full and energized all day long. Combined with the chicken in this soup, this makes for one satisfying and protein-dense meal!
This recipe makes a LOT of soup, and if you don’t have a large soup pot you may want to cut the recipe quantities in half. I personally love how much food it makes, since the extra leftovers enable me to freeze half of the batch for easy future meals.
As a naturopathic doctor, helping my patients personalize their diet to best fuel their body is an essential part of my practice. If your daily diet contains foods that are causing inflammation in your body, the fastest and most effective way to improve your health and energy is to identify and shift away from these problematic ingredients. You’ll be amazed by the transformation you feel as you start to fill your plate with delicious foods that fully support and nourish your body, and satisfy your taste buds too!
Give this Curried Lentil Chicken Soup a try, and let us know how it turned out in the Healthy Life Redesign with Dr. Kimberley Facebook group! There, we also share videos, recipes and motivation to help you boost your health and energy.
- Broth Ingredients:
- 1 small organic chicken (2-3 lbs)
- 14-16 cups water (enough to cover your chicken in a pot)
- 1 ½ tbsp garlic, coarsely chopped (4-5 cloves)
- 1 medium carrot, coarsely chopped
- 4 Bay leaves
- ¼ tsp sea salt
Sprinkle of black pepper
- Soup Ingredients:
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 stalks celery, diced
- 5 carrots, diced (approximately 4 cups)
- 1 tbsp garlic, minced or grated (3 cloves)
- 1 tbsp ginger, grated
- 3 tbsp curry powder
- 1 ½ tsp Herbamare or sea salt
- ½ tsp black pepper
- 3 medium sweet potatoes (orange and/or white), peeled and diced
- 2 ½ cups dried red lentils
- 1 cup spinach, packed (1 large handful)
How to prepare the broth and chicken:
- Add all broth ingredients to a large pot. Cover and bring briefly to a boil before lowering the heat to medium-low and simmering for 45 minutes.
- Once the chicken and broth are done, turn off the burner. Use large tongs to carefully remove the chicken from the liquid and set it onto a cutting board to cool.
- Strain the spices from the broth and keep the liquid to later be added to the soup (the spices can be discarded).
- Once the chicken is cool enough to handle, you can separate the meat from the skin and bones. Chop the meat into bite sized pieces to later be added to your soup.
How to prepare the soup:
- While the broth is cooking, chop and prepare all of the vegetables for the soup.
- In a large pot heat the coconut oil over medium heat and add the onions, carrots, celery and all spices. Cook for 4-5 minutes prior to adding the sweet potato, dried red lentils and chicken broth.
- Increase the heat to high and bring the soup to a brief boil, then lower to low-medium heat and simmer for 10-15 minutes or until the sweet potatoes and carrots are soft.
- Add the spinach and cooked chicken to your soup and remove from heat.
- Serve and enjoy!
No coconut oil - use olive oil instead
No lentils - use quinoa or millet instead.
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