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Savory Lentil Chicken & Vegetable Soup

Healthy Cooking from H-E-B



Quick and easy

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Prep Time:

10 minutes

Cook Time:

1 1/2 hours


8 servings


1  bag (1 lb.)  H-E-B Lentils (2 c. dry)

3  Tbsp.  Hill Country Fare Canola Oil

2  Hill Country Fare Boneless Skinless Chicken Breasts, thin sliced

2  c.  chopped onion

2  c.  peeled and chopped carrots

2  c.  chopped celery

4  cloves  fresh garlic, peeled and chopped

1  container (32 oz.)  Central Market Reduced Sodium Chicken Broth

2  c.  H-E-B Shredded Monterey or Jalapeño Jack Cheese, your favorite


Heat a large soup pot over medium heat for 2 minutes. Add the canola oil, thin sliced chicken and chopped onion to the hot soup pot and stir-fry for 3 minutes or until onion is golden. Add the chopped carrots, celery and garlic and continue to stir-fry for 3 minutes.

Add chicken broth and 6 cups water, bring to a boil over High heat, reduce heat to medium low, cover and cook for 1 1/2 hours or until lentils are tender. Season the lentil soup to taste with salt and black pepper if desired. Top each bowl of soup with 1/4 cup of your shredded cheese.
Nutritional Information
Calories: 320, Total Fat: 12g, Cholesterol: 40mg, Sodium: 360mg, Carbohydrates: 42g, Dietary Fiber: 18g, Sugar: 3g, Protein: 29g
Healthy Cooking from H-E-B

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