Healthified Lentil and Tomato Chicken Soup
Healthified Lentil and Tomato Chicken Soup
Provided by: live better america
total
prep
53% less sodium • 65% more Vitamin C than the original recipe see the comparison. Chock full of chicken and vitamin-packed veggies, this will be one fat-busting soup you will love to scoop.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 can (14.5 oz) no-salt-added diced tomatoes, undrained
- 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)
Directions
- In a 4-quart Dutch oven, heat oil over medium heat. Add onion, carrots, and garlic. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.
- Add chicken broth, lentils, and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.
- Stir in cooked chicken and undrained tomatoes. Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender. Stir in fresh basil (if using).
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