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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Kale, Lentil, and Chicken Soup

Source: dLife

A protein-packed, healthy take on chicken soup.

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 4.3 Fat, 1.9 Vegetables, 0.2 Starch, 1.4 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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Servings

Ingredients

1.0
1 tbsp olive oil 1.0
1 cup fresh chopped onion 1.0
1 cup chopped carrots 2.0
2 each medium garlic cloves 6.0
6 cup low sodium chicken broth 2.0
2 cup cold water 1.0
1 tbsp fresh basil 1.0
1 tsp dried basil 4.0
4 cup kale, chopped 0.5
0 1/2 tsp salt 0.125
0.125 tsp black pepper 1.5
1 1/2 cup cooked chicken breast, diced 1.0
1 each medium tomatoes 0.5
0 1/2 cup Beans, lentils, mature, cooked

Directions

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