Chicken Vegetable Soup with Lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
Ingredients:1/2 Med Onion 2 stalks of celery including leaves for flavor 3 cloves Garlic, 2 tbsp Olive Oil1 1/2 cup, chopped Carrots3 cup, chopped Cabbage8 cup Kirkland Signature Organic Chicken Stock, 16 ounces (about 2 breasts) Chicken Breast, no skin shredded Water 1.5 cup 1/4 tsp Parsley1/4 tsp Garlic powder1/4 tsp basil 3 bay leaves2 tsp sea salt1/2 tsp Black Pepper, freshly ground, 1 cup Lentils
Saute onions and garlic in the olive oil. Add carrots celery and cabbage. When vegetables begin to soften add broth and dried seasonings and bring to boil. Add lentils to soup and cook until vegetables are desired tenderness and lentils are soft.
While soup is cooking boil chicken just enough so it can be shredded and added into the soup. Add additional seasonings to taste.
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Serving Size: Makes 11 1-cup servings
Number of Servings: 11
Recipe submitted by SparkPeople user DINKYDAL.
While soup is cooking boil chicken just enough so it can be shredded and added into the soup. Add additional seasonings to taste.
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Serving Size: Makes 11 1-cup servings
Number of Servings: 11
Recipe submitted by SparkPeople user DINKYDAL.
Nutritional Info Amount Per Serving
- Calories: 112.8
- Total Fat: 3.2 g
- Cholesterol: 23.9 mg
- Sodium: 763.3 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 2.7 g
- Protein: 13.3 g
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