Ingredients

The following ingredients have 6 Servings
  • 2 skinless bone-in chicken thighs ((12 ounces))
  • 1/2 tsp. dried basil
  • 1/4 tsp. garlic powder
  • 1/4 tsp. kosher salt
  • 1/4 tsp. pepper
  • 1 Tbs. olive oil
  • 2 carrots, (peeled and chopped, 1 cup)
  • 1 onion, (chopped, 1 cup)
  • 1 celery stalk, (chopped, 1/2 cup)
  • 5 cups chicken broth
  • 1/2 cup red lentils
  • 1/4 cup chopped fresh dill

Instruction

  • Season chicken on both sides with basil, garlic powder, kosher salt and pepper.
  • Heat oil in saucepot over medium-high heat then brown chicken on both sides and reserve.
  • Add carrots, onion and celery and cook until tender-crisp, stirring occasionally, about 7 minutes.
  • Return chicken pieces and add broth to saucepot and bring to a boil.
  • Stir in lentils and cook until lentils are tender and chicken is cooked through, 12-15 minutes.
  • Using a slotted spoon or tongs, remove chicken pieces. Shred chicken and discard bones.
  • Stir in shredded chicken and fresh dill.