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!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes until translucent.

Step 3

Stir in the minced garlic and cook for another 1 minute, until fragrant.

Step 4

Add the carrots, celery, and red bell pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.

Step 5

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.

Step 6

Pour in the chicken broth and canned diced tomatoes (with their liquid). Stir to combine.

Step 7

Add the red lentils, thyme, oregano, cumin, bay leaf, salt, and black pepper. Bring the mixture to a boil.

Step 8

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.

Step 9

Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the soup.

Step 10

Stir in the chopped spinach and let it wilt for 2-3 minutes.

Step 11

Taste and adjust the seasoning with additional salt and pepper, if needed.

Step 12

Ladle the soup into bowls and garnish with fresh parsley. Serve with lemon wedges on the side for a bright, zesty finish.

Nutrition Facts

Serving size	3938.3 grams (3938.3g)

Amount per serving	% Daily Value*
Calories	2343

Total Fat 106.40g	136%
Saturated Fat 25.30g	127%
Polyunsaturated Fat 2.70g
Cholesterol 851mg	284%
Sodium 8473mg	368%
Total Carbohydrate 113.40g	41%
Dietary Fiber 36.20g	129%
Total Sugars 39.50g
Protein 234.70g	469%

Vitamin D 48IU	238%
Calcium 715mg	55%
Iron 28mg	156%
Potassium 6877mg	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.

Source of Calories

Fat: 40.7%

Protein: 39.9%

Carbs: 19.3%