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Skinny Lentil and Tomato Chicken Soup
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Prep Time:
30 minutes
Total Time:
1 hour
Low sodium, high Vitamin C chicken and veggie soup for a healthy and flavorful meal.
Ingredients:
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup coarsely chopped carrots
  • 2 cloves garlic, minced
  • 6 cups reduced-sodium chicken broth
  • 2/3 cup dry brown lentils
  • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
  • 4 cups coarsely chopped fresh kale
  • 1/4 teaspoon black pepper
  • 2 cups cubed cooked chicken breast (10 ounces)
  • 1 can (14.5 oz) no-salt-added diced tomatoes, undrained
Instructions:
  • Heat oil in a 4-quart Dutch oven over medium heat. Add onion, carrots, and garlic. Cover and cook for 5 to 7 minutes until vegetables are almost tender, stirring occasionally.
  • Combine chicken broth, lentils, and dried basil (if desired) with the vegetable mixture and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir in kale and pepper, then bring to a boil again. Cover, reduce heat, and simmer for an additional 10 minutes.
  • Add the cooked chicken and undrained tomatoes to the mixture, then cover and let it simmer for 5 to 10 minutes until the kale and lentils are tender. Finish by stirring in fresh basil, if desired.

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