Lentil And Chicken Soup - 3 pts

Great cold weather soup that is easy, filling and delicious! I love this hearty soup, maybe even more than split pea. Lentils are high in protein and soluble fiber which lowers cholesterol. They have twice as much iron as other legumes and are high in vitamin B and folate. You can easily cut this recipe in half or freeze left-overs for lunch which is what I like to do.

Lentil And Chicken Soup

Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 1/4 cups • Points: 2 pts

Calories: 126.3 • Fat: 0.8 g • Protein: 15.8 g • Carb: 14.1 g • Fiber: 5.0 g 

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

In a large pot combine lentils, chicken, water and chicken bullion. 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, corriander, annatto, azafran, achiote, garlic, onion or salt. Some brands contain MSG so check labels. I buy Badia Sazon Tropical because it has no MSG.