Spicy Chicken and Root Vegetable Soup


Cooking your chicken in bulk is the smart way to prep your meals for the week.

However, you’ll inevitably be left with extra portions taking up space in your fridge. And then what are you going to do? Wait a few days, until it’s dry and rubbery, before using it to make a batch of uninspired, slapdash snacks?

You’re better than that. Instead, use it to whip up three days’ worth of mouth-watering, muscle-making meals that are healthy to boot.

Bonus: The soup recipe will have even four-day-old chicken tasting as moist and succulent as the day you cooked it up.


  • 1 cup packed baby spinach
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1 medium turnip, chopped
  • 1 (15 oz) can brown lentils, drained
  • 6 oz leftover skinless chicken, shredded
  • 6 cups (48 fluid oz) low-sodium chicken stock
  • 1 tbsp mirin (Japanese sweet rice wine found in the Asian-foods aisle)
  • 2 bay leaves
  • 1/8 tsp cayenne


  1. Stack spinach leaves, roll, then slice into ribbons.
  2. 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.
  3. Remove bay leaves. Stir in cayenne and spinach. Ladle into bowls.

We remind you that all our recipes have been established by our nutrition coaches (nutritionists), graduate of the French state.