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Kale, Lentil, and Chicken Soup
Source: dLife

A protein-packed, healthy take on chicken soup.

Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 160.0
Total Carbs 14.4 g
Dietary Fiber 3.5 g
Sugars 3.5 g
Total Fat 4.3 g
Saturated Fat 0.8 g
Unsaturated Fat 0.8 g
Potassium 631.9 mg
Protein 16.4 g
Sodium 611.8 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 1/2 Starch , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  olive oil
1 cup  fresh chopped onion
1 cup  chopped carrots
2 each  medium garlic cloves
6 cup  low sodium chicken broth
2 cup  cold water
1 tbsp  fresh basil
1 tsp  dried basil
4 cup  kale, chopped
0 1/2 tsp  salt
0.125 tsp  black pepper
1 1/2 cup  cooked chicken breast, diced
1 each  medium tomatoes
0 1/2 cup  Beans, lentils, mature, cooked
  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.

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