Sunday, May 5, 2013

Butternut & Lentil Chicken Soup

1 chicken breast bone-in diced
1/2 c celery diced
1/2 c tomato diced
1 c onion diced
2 garlic cloves minced
1 tsp sage
1 tbsp cilantro chopped
1 tbsp flat parsley chopped
1 tsp ground oregano
1 tsp black pepper
1/4 tsp adobo (Goya)
1/2 c lentils
1/2 c green peppers diced
1/4 tsp Sazon Goya achiote y cilantro
3 tbsp Cholula Hot Sauce (original)
4 c of water
Salt & Pepper to taste


In a medium/large pan add all ingredients except for the hot sauce and cubed chicken without the bones.
For vegetarians - omit the poultry.
Simmer all for about 20 minutes or until lentils are soften. Then add the cubed (boneless parts) chicken and the hot sauce. Cook for another 7-10 minutes. Sample for taste, you may add salt and pepper if you wish. Stir to combine. Soup will thicken nicely.
Serve. Garnish with fresh parsley and dollop with light sour cream.


Bon Apetit !

No comments:

Post a Comment