Chicken Vegetable Soup with Lentils

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Nutritional Info
  • Servings Per Recipe: 11
  • 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

View full nutritional breakdown of Chicken Vegetable Soup with Lentils calories by ingredient


A Low calorie, low carb, high fiber high protien soup that tastes great. A Low calorie, low carb, high fiber high protien soup that tastes great.
Number of Servings: 11


    1/2 Med Onion
    2 stalks of celery including leaves for flavor
    3 cloves Garlic,
    2 tbsp Olive Oil
    1 1/2 cup, chopped Carrots
    3 cup, chopped Cabbage
    8 cup Kirkland Signature Organic Chicken Stock,
    16 ounces (about 2 breasts) Chicken Breast, no skin shredded
    Water 1.5 cup
    1/4 tsp Parsley
    1/4 tsp Garlic powder
    1/4 tsp basil
    3 bay leaves
    2 tsp sea salt
    1/2 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.

Serving Size: Makes 11 1-cup servings

Number of Servings: 11

Recipe submitted by SparkPeople user DINKYDAL.