Appetizers / Soups / Salads

Chicken Kale and Lentil Soup is for Soup.

Chicken Kale and Lentil Soup takes 15 minutes to prepare.

Chicken Kale and Lentil Soup takes 30 minutes to cook.

Chicken Kale and Lentil Soup makes 8 servings.

The ingredients for Chicken Kale and Lentil Soup are:

Perdue Short Cut Chicken Breast, 4 serving (1 and 1/3 pkgs)
Chicken Broth, 8 cup (8 fl oz) = 2 32-ounce boxes
Olive Oil, 1 tsp
Onions, raw, 1 cup, chopped = about 1 onion
Celery, raw, 1 cup, diced = about 2 stalks
Carrots, raw, 1 cup, chopped = about 3 carrots
Lentils, .5 cup , using red lentils
Garlic, 3 cloves
Basil, 1 tbsp fresh, or 1 tsp dried
*Del Monte Petite Cut Diced Tomatoes, 2 cup 1 14-ounce can
*Kale, cooked, boiled, drained, with salt, 1 cup, chopped = 1/2 of a 10-ounce package of frozen kale, or about 4 cups chopped fresh kale

Here is how you make Chicken Kale and Lentil Soup:

Makes 8 servings of about 2 cups per serving.Saute the onion in olive oil until onion is glassy.Add the garlic and saute briefly; add carrots and celery and continue to saute over med-low heat for 5-7 minutes.Add broth, lentils and basil. Bring the mixture back to a boil, then simmer over med-low heat for about 15 minutes.Add tomatoes, kale and chopped chicken. Simmer another 5 minutes.Number of Servings: 8Recipe submitted by SparkPeople user ANNEROUSSEAU.

The nutritional information for Chicken Kale and Lentil Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 119.8

• Total Fat: 3.4 g
• Cholesterol: 25.0 mg
• Sodium: 1,409.3 mg
• Total Carbs: 12.1 g
• Dietary Fiber: 3.4 g
• Protein: 11.5 g