- 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
Chicken Kale & Lentil SoupSubmitted by: ANNEROUSSEAU
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
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: 8
Recipe submitted by SparkPeople user ANNEROUSSEAU.
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Member Ratings For This Recipe
I absolutely love this soup! To lower fat even further, use just 1 tsp of olive oil. I also decrease the basil to 1 tsp, and add black pepper, an extra garlic clove or two, and Mrs. Dash garlic/herb 1 tsp. To cut the sodium further, use the water from your boiling chicken instead of canned broth - 10/28/10