Chicken soup with red lentils

Name: Chicken soup with red lentils
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2-3 TABLESPOONS Chicken broth; 2 Chicken breasts; 7-10 Tbsp (with bone; approx. 350 g each); 1 collar Soup Greens; 400 g Celery; 1 can(s) (425 ml) Apricots; 150 g red lentils; 7-10 Tbsp salt, pepper, curry; 2-3 TABLESPOONS Lime or lemon juice; 150 g Sour cream or; 7-10 Tbsp Fresh cream; 7-10 Tbsp pink berries; 7-10 Tbsp (pepper-like spice)

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2-3 TABLESPOONS Chicken broth
2 Chicken breasts
7-10 Tbsp (with bone; approx. 350 g each)
1 collar Soup Greens
400 g Celery
1 can(s) (425 ml) Apricots
150 g red lentils
7-10 Tbsp salt, pepper, curry
2-3 TABLESPOONS Lime or lemon juice
150 g Sour cream or
7-10 Tbsp Fresh cream
7-10 Tbsp pink berries
7-10 Tbsp (pepper-like spice)

Directions

1
Bring 1 1/2 l water and broth to the boil in a pot. Wash the chicken breasts and cook them for about 30 minutes
2
Clean or peel, wash and chop the soup greens and celery. After 10-15 minutes add to the broth
3
Drain the apricots and collect the juice. Cut the apricots into slices. Wash the lentils, add to the soup after about 25 minutes
4
Remove the chicken. Remove flesh from skin and bone. Cut into pieces and add to the soup. Season to taste with salt, pepper, lime and approx. 5 tbsp. apricot juice. Mix sour cream with 1 tsp curry. Serve the soup with the curry sour cream. Sprinkle with pink berries if necessary