This soup recipe is the perfect answer to leftover turkey or chicken.
<img decoding="async" width="150" height="84" src="/uploadfile/2024/1220/20241220101152177.jpg">
Healthy Eating
<h3 class="article__title">
Chicken, Asparagus, and Brie Omelet
</h3>
<p class="article__subtitle">Salvage that leftover chicken by adding it to breakfast.</p>
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It’ll have even four-day-old poultry tasting as moist and succulent as the day you cooked it up.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 cup packed baby spinach</li>
<li>1 tbsp olive oil</li>
<li>1 medium onion, chopped</li>
<li>1 medium carrot, chopped</li>
<li>1 celery rib, chopped</li>
<li>1 medium turnip, chopped</li>
<li>1 (15 oz) can brown lentils, drained</li>
<li>6 oz leftover skinless chicken, shredded</li>
<li>6 cups (48 fluid oz) low-sodium chicken stock</li>
<li>1 tbsp mirin (Japanese sweet rice wine found in the Asian-foods </li>
<li>2 bay leaves</li>
<li>1/8 tsp cayenne</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Stack spinach leaves, roll, then slice into ribbons.</li>
<li>Heat oil in a large pot over medium heat. When simmering, add onion, carrot, celery, and turnip. Cook until onion is translucent, about 4 minutes. Add lentils, chicken, stock, mirin, and bay leaves; stir to combine. Turn heat up to high and bring to a boil, then reduce heat, cover, and simmer until lentils are tender, about 20 minutes.</li>
<li>Remove bay leaves. Stir in cayenne and spinach. Ladle into bowls.</li>
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