Lentil And Chicken Soup

Servings: 8 • Serving Size: 1 1/4 cups • Points: 2 pts
Calories: 126.3 • Fat: 0.8 g • Protein: 15.8 g • Carb: 14.1 g • Fiber: 5.0 g

1 lb dried lentils
3 small chicken breast halves on the bone, skin and fat removed
2 chicken bullion (I like Maggi)
1 packet Sazon (in Latin section)
1 small onion
4 scallions
3 cloves garlic
1 tomato
1/4 cup chopped cilantro (optional)
8 cups water
In a large pot combine lentils, chicken, water and chicken bullion. Boil, covered over medium-low heat until chicken is cooked, about 15 minutes. Remove chicken from the bone and shred, return to pot.

Meanwhile, in a mini chopper, finely chop onions, scallions, cilantro, garlic, and tomato. Add to the lentils with sazon and cook 15 more minutes, or until lentils are soft. (Add more water if needed)