Kale, Chicken & Bean soup
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of Kale, Chicken & Bean soup calories by ingredient
Introduction
A very hearty stew A very hearty stewNumber of Servings: 7
Ingredients
-
1 Tbsp olive oil
1 cup onion, chopped
1/2 cup celery, chopped
1 cup carrots, chopped
2 cloves garlic, minced
1 cup cherry tomatoes, cut in quarters
8 cups chicken broth
1 bunch Kale rinsed and chopped (about 4 cups)
1/2 cup red lentils
1 pound chicken thighs, diced and cooked without oil
1 can of white kidney beans (cannellini beans) drained and rinsed
2 tbsp fresh basil
parmesan cheese as garnish
Directions
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.