Chicken Lentil Soup With Kale |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Healthy, Hearty soup. The aroma while it's cooking is wonderful. I found this in a magazine, made a few changes. You'll love this soup. Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
1 cup coarsely chopped carrot |
2 -4 garlic cloves, minced |
6 cups reduced-sodium chicken broth |
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed |
1 -2 bay leaf |
4 cups coarsely chopped kale |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1 1/2 cups cooked chicken breasts, cubed |
1 medium tomato, seeded and chopped |
1/2 cup dry lentils |
Directions:
1. In a large saucepan, heat oil over medium-low heat. Add onion, carrot, and garlic. Cook, covered, for 5-7 minutes or until vegetables are nearly tender, stirring occasionally.
2. Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
3. Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
4. Stir in chicken,tomato, and , if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
5. Remove bay leaves before serving.
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