Kale, Chicken & Bean soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 Tbsp olive oil1 cup onion, chopped1/2 cup celery, chopped1 cup carrots, chopped2 cloves garlic, minced1 cup cherry tomatoes, cut in quarters8 cups chicken broth1 bunch Kale rinsed and chopped (about 4 cups)1/2 cup red lentils1 pound chicken thighs, diced and cooked without oil1 can of white kidney beans (cannellini beans) drained and rinsed2 tbsp fresh basilparmesan cheese as garnish
Makes 7 1-1/2 cup servings
Heat a large stock pot, and add the olive oil (coat the bottom of the hot pan), then add the chopped onions, chopped celery, chopped carrots, minced garlic and the quartered cherry tomatoes. Saute until the vegetables are soft and translucent, about 10 minutes. Add the broth. Bring the broth to a boil, simmer 10 minutes. Add the Kale and the lentils, and continue to simmer another 10 minutes.
Dice the chicken thighs and saute without oil in a separate skillet, adding to the broth as each batch is browned. (one pound is usually about 4 thighs, and I saute each thigh separately and add too the soup as it simmers).
After all the chicken is added, add the beans and the chopped fresh basil, simmer 10 more minutes.
Serve with a garnish of freshly grated parmesan and a fresh basil leaf.
Number of Servings: 7
Recipe submitted by SparkPeople user MICAROO.
Heat a large stock pot, and add the olive oil (coat the bottom of the hot pan), then add the chopped onions, chopped celery, chopped carrots, minced garlic and the quartered cherry tomatoes. Saute until the vegetables are soft and translucent, about 10 minutes. Add the broth. Bring the broth to a boil, simmer 10 minutes. Add the Kale and the lentils, and continue to simmer another 10 minutes.
Dice the chicken thighs and saute without oil in a separate skillet, adding to the broth as each batch is browned. (one pound is usually about 4 thighs, and I saute each thigh separately and add too the soup as it simmers).
After all the chicken is added, add the beans and the chopped fresh basil, simmer 10 more minutes.
Serve with a garnish of freshly grated parmesan and a fresh basil leaf.
Number of Servings: 7
Recipe submitted by SparkPeople user MICAROO.
Nutritional Info Amount Per Serving
- Calories: 228.4
- Total Fat: 5.4 g
- Cholesterol: 62.3 mg
- Sodium: 981.1 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 6.0 g
- Protein: 22.8 g
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