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.
- 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
- 1 tablespoon Parmesan cheese, grated
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.
Calories: 467kcal | Carbohydrates: 61g | Protein: 43g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 848mg | Fiber: 12g | Sugar: 4g