Chicken Kale & Lentil Soup

4.7 of 5 (3)
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Nutritional Info
  • 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

View full nutritional breakdown of Chicken Kale & Lentil Soup calories by ingredient
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Number of Servings: 8


    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


Makes 8 servings of about 2 cups per serving.

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 made this earlier today and love it. I don't usually like vegetable soup, but I love this! - 11/5/12

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  • Incredible!
    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

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  • Incredible!
    Love this soup. It has everything-flavor and good taste, plus protein and essential vitamins and minerals! We have it often for lunch! - 6/17/10

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