Chicken & Kale Soup
Chicken & Kale Soup
Transform your chicken soup with vibrant colors and flavors
including carrots, roasted sweet red peppers and kale.
Prep Time: 15 minutes
Cook Time: 50 minutes
Yield: 8 servings
Ingredients
1 tablespoon olive oil
4 chicken thighs with skin and bone
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 tablespoon minced garlic
½ teaspoon kosher salt
1 tablespoon Italian seasoning
¼ cup diced sun dried tomatoes
1 cup diced roasted red peppers diced
1 cup dried lentils
8 cups water
1 teaspoon balsamic vinegar
4 cups finely chopped kale
Preparation
1. Heat oil in large stock pot over medium heat. Brown
chicken thighs on each side about 5 minutes per side.
Remove from pan and set aside.
2. Add onion, carrots, celery, garlic and
salt. Cook stirring occasionally for
about 5 minutes.
3. Add chicken, Italian seasoning, tomatoes, peppers,
lentils, water and vinegar. Bring to a boil.
4. Reduce heat and simmer for about 30 minutes. Remove chicken and let cool.
5. When chicken is cool enough to handle, discard skin
and bones. Chop chicken
and return to pot.
6. Add kale to the pot and cook for about 5 minutes or
until wilted.
Cook’s Note:
Kale is best added right before serving. If you’re not going to eat the soup all at once, only add enough kale
to the portions you plan to eat immediately. The next time you reheat the soup, add fresh kale for the last 5
minutes of stove top heating. You may also freeze this soup, just omit the kale until you are ready to reheat
and serve.
Nutrition Facts for one serving: 190 calories; 6g total fat, 1g saturated fat; 14g protein;
23g carbohydrates; 6g fiber; 5mg cholesterol; 270mg sodium.