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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 223.0
  • Total Fat: 3.0 g
  • Cholesterol: 23.3 mg
  • Sodium: 547.7 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 16.9 g
  • Protein: 26.0 g

View full nutritional breakdown of Lentil Soup with Chicken and Swiss Chard calories by ingredient
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Lentil Soup with Chicken and Swiss Chard

Submitted by: KATHIE_B

Introduction

This recipe works great for leftover roasted chicken or turkey. It is especially good with smoked chicken. If you can't find leeks, double the onions. Spinach is an OK substitute for Swiss Chard. I use an immersion blender to smooth it out before adding the chard and chicken but that step is totally optional. You could also allow the soup to cool and puree it in batches before adding the chard and chicken. This recipe works great for leftover roasted chicken or turkey. It is especially good with smoked chicken. If you can't find leeks, double the onions. Spinach is an OK substitute for Swiss Chard. I use an immersion blender to smooth it out before adding the chard and chicken but that step is totally optional. You could also allow the soup to cool and puree it in batches before adding the chard and chicken.
Number of Servings: 9

Ingredients

    1 Tablespoon Olive oil
    1 onion, chopped
    2 cloves of garlic, minced
    1 large (or 2 small) leeks, white & light green part only, cleaned and thinly sliced
    1 cup chopped celery
    2 cups chopped carrots
    1 # raw lentils, rinsed and drained
    6 cups fat free low sodium chicken broth (Swanson's Natural Goodness)
    Water, as needed
    1 Bay Leaf
    3 cups chopped Swiss Chard (stems removed)
    pinch of salt
    2 tsp. black pepper
    1 tsp.. dried thyme
    pinch of cayenne pepper
    grated peel of one lemon
    juice of one lemon
    1/4 cup chopped parsley
    2 cups shredded cooked chicken


Directions

Heat oil in a large stockpot over medium heat. Cook onion until soft. Add garlic and cook another minute. Add leeks, celery and carrots and cook, stirring occasionally until soft (about 15 minutes).

Stir in lentils, stock and bay leaf. Bring to a boil. Reduce heat and simmer 1 hour, adding water as necessary.

Remove Bay Leaf and use a immersion blender to smooth out as desired (or allow to cool and puree in batches in a blender). Add Swiss chard, salt & pepper, thyme and cayenne pepper. Simmer for 15-20 minutes added water as needed. Stir in lemon peel, lemon juice, parsley and chicken.

Serving Size: Makes 9 sevings @ 1 1/2- cups a serving

Number of Servings: 9

Recipe submitted by SparkPeople user KATHIE_B.





TAGS:  Poultry | Soup | Poultry Soup |

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Member Ratings For This Recipe

  • Kathie, this sounds delicious. I'm on the way to the store to buy what I need to make it. I'm going to add you as a friend do I can see when you add other recipes. Thank you for sharing!! - 6/9/11

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