Lemon Chicken Soup with Lentils, Kale, & Beans

This lemon chicken version is a delicious twist on original chicken soup, and just as soul-warming. Plus, it’s effortlessly packed with all sorts of veggies.

Course Soup

Cuisine American

Keyword beans, Chicken Soup, gluten-free, kale, lemon, Lentils

Prep Time 20

Cook Time 20

Servings servings

Calories 467kcal

Ingredients

2 medium carrot
2 stalk celery
1 medium onion
5 clove garlic
1 tablespoon olive oil
8 cup chicken broth, low-sodium
1 tablespoon parsley, dried
1 teaspoon oregano, dried
1 teaspoon thyme, dried
1/2 teaspoon salt
1/2 teaspoon black pepper, ground
1 cup lentils, raw
1 cup, chopped kale
2 cup Chicken Breast, cooked, chopped
2 can white beans
1 medium lemon

Toppings

1 tablespoon Parmesan cheese, grated

Instructions

Chop carrots, celery, onion; mince garlic; set aside separately.
Heat a large stock pot over medium high heat. Add enough oil to cover the bottom, then saute carrots, celery and onion until the onion is translucent. Then add garlic and saute a minute longer.
Add chicken broth, parsley, oregano, thyme, salt, pepper. Rinse and drain lentils, add to pot. Bring to a boil and allow to simmer 12-15 minutes, or until the lentils are cooked through.
Add kale, cooked chicken, rinsed and drained beans, and both zest and juice of lemon, to the soup. Simmer until the chicken is heated through and the kale is wilted.

Nutrition