Source: dLife

A protein-packed, healthy take on chicken soup.

Servings

1 tbsp olive oil
1 cup fresh chopped onion
1 cup chopped carrots
2 medium garlic cloves , minced
6 cup low sodium chicken broth
2 cup cold water
1 tbsp fresh basil , snipped (optional)
1 tsp dried basil , crushed (optional)
4 cup kale, chopped (about 8 ounces)
0.5 tsp salt (optional)
0.12 tsp black pepper
1.5 cup cooked chicken breast, diced
1 medium tomatoes , seeded and chopped
0.5 cup Beans, lentils, mature, cooked , rinsed and drained

1 In large saucepan, heat olive oil over medium-low heat. Add onion, carrots, and garlic.
2 Cook, covered, for 5 to 7 minutes or until the vegetables are nearly tender, stirring occasionally.
3 Add chicken broth and water, then (if using) dried basil to vegetable mixture.
4 Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in kale, salt, and pepper.
5 Return to boiling; reduce heat. Simmer, covered, for 10 minutes.
6 Stir in chicken, tomato, lentils, and (if using) fresh basil.
7 Simmer, covered, for 5 to 10 minutes more or until kale and lentils are tender.