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Kale, Lentil, and Chicken Soup

 Kale, Lentil, and Chicken Soup
A protein-packed, healthy take on chicken soup. Brought to you by dLife®
6 ServingsPrep:20 min. Cook: 25 min.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup fresh chopped onion
  • 1 cup chopped carrots
  • 2 medium garlic cloves, minced
  • 6 cup low sodium chicken broth
  • 2 cups cold water
  • 1 tablespoon fresh basil, snipped
  • 1 teaspoon dried basil
  • 4 cups chopped kale
  • 1/2 teaspoons salt
  • 1/8 teaspoons black pepper
  • 1-1/2 cups diced cooked chicken breast
  • 1 medium tomatoes, seeded and chopped
  • 1/2 cup dried lentils

Directions

  • In large saucepan, heat olive oil over medium-low heat. Add onion,
  • carrots, and garlic.
  • Cook, covered, for 5 to 7 minutes or until the vegetables are nearly
  • tender, stirring occasionally.
  • Add chicken broth and water, then (if using) dried basil to vegetable
  • mixture.
  • Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir
  • in kale, salt, and pepper.

2 of 2

Kale, Lentil, and Chicken Soup (continued)

Directions (continued)

  • Return to boiling; reduce heat. Simmer, covered, for 10 minutes.
  • Stir in chicken, tomato, lentils, and (if using) fresh basil.
  • Simmer, covered, for 5 to 10 minutes more or until kale and lentils
  • are tender.
Nutritional Facts: 1 serving equals 160 calories, 4 g fat (1 g saturated fat), 612 mg sodium, 14 g carbohydrate, 16 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 lean meat, 1/2 fat, 1/4 starch.