Italian
Chicken lentil soup with small pasta
45 min · 6 servings · Whole table
A general recipe. Not a meal plan or medical advice.
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Ingredients
- 450 g (15.9 oz) boneless chicken breast
- 200 g (7.1 oz) dry brown lentils, rinsed
- 100 g (3.5 oz) small pasta
- 2 piece carrots, sliced
- 1 piece onion, chopped
- 2 clove garlic cloves, minced
- 200 g (7.1 oz) crushed tomatoes
- 1400 ml (5.83 cup) chicken broth
- 100 g (3.5 oz) spinach
- 15 ml (0.06 cup) olive oil
- 1 tsp salt
- 1 piece bay leaf
- 1 piece lemon
Allergens
This recipe includes: gluten.
Steps
- Warm the oil in a pot. Cook the onion, carrots, and garlic until the onion is soft.
- Add the chicken, lentils, tomatoes, broth, bay leaf, and salt. Simmer until the lentils are tender and the chicken is cooked through.
- Lift out the chicken, shred it, and return it to the pot. Stir in the pasta and cook until the pasta is tender.
- Remove the bay leaf. Stir in the spinach and a squeeze of lemon.
Make it work for kids. Let the soup cool. The lentils, pasta, and carrots are soft.
Plate guide. Plate guide for a smaller portion, including if you use a GLP-1 medication: eat the chicken and lentils first, then the vegetables, and keep the pasta to about 1/2–3/4 cup. Cook the full family amount; everyone else takes a regular plate. General guidance, not medical advice.
General note. These tips are for adults who are eating less; kids take a regular plate. Serve the protein and vegetables first, then the starch. Have a glass of water alongside.
Nutrition per serving (estimate)
- 380 kcal
- 34 g protein
- 8 g fiber
- 40 g carbs
- 8 g fat
- 620 mg sodium
Estimate per serving. Values vary by brand and portion. This is not a live USDA FoodData Central calculation and it is not a dietitian’s analysis.
General recipes for wellness. Not a meal plan or medical advice. Talk to your provider about your nutrition needs.