The Ospidillo Cafe House Soup
Warm, hearty, and packed with nourishing ingredients, The Ospidillo Cafe House Soup is the ultimate comfort food perfect for any season. This one-pot wonder combines tender chicken thighs, vibrant vegetables, and protein-rich red lentils in a flavorful base of chicken broth and tomatoes, enhanced with aromatic spices like cumin, thyme, and oregano. Finished with fresh spinach and a garnish of parsley, this soup is as beautiful as it is nutritious. With a hint of zesty lemon on the side, this recipe delivers layers of flavor with every bite. Ready in just over an hour and serving six, it's an ideal choice for meal prep or family dinners. Simple, satisfying, and bursting with warmth, this delicious homemade soup will quickly become your household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 units garlic cloves, minced
- 3 medium carrots, peeled and sliced into rounds
- 3 units celery stalks, diced
- 1 medium red bell pepper, diced
- 1.5 pounds boneless, skinless chicken thighs
- 8 cups chicken broth
- 14.5 ounces canned diced tomatoes (with liquid)
- 1 cup red lentils
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 unit bay leaf
- 3 cups fresh spinach, roughly chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the carrots, celery, and red bell pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.
Push the vegetables to the side of the pot and add the chicken thighs. Sear for 2-3 minutes on each side, until lightly browned.
Pour in the chicken broth and canned diced tomatoes (with their liquid). Stir to combine.
Add the red lentils, thyme, oregano, cumin, bay leaf, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Simmer for 30 minutes, stirring occasionally, until the chicken is cooked through and the lentils are tender.
Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the chopped spinach and let it wilt for 2-3 minutes.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley. Serve with lemon wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 8473 mg | 368% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 39.5 g | ||
| Protein | 234.7 g | 469% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 715 mg | 55% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 6877 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
