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Kale, Lentil & Chicken Soup

Makes: 6 servings
Prep 25 mins Cook 30 mins to 37 mins
Kale, Lentil & Chicken Soup
Ingredients
  •  Nonstick cooking spray
  • 1  cup  chopped onion
  • 1  cup  coarsely chopped carrots
  • 2  cloves  garlic, minced
  • 6  cups  reduced-sodium chicken broth
  • 1  tablespoon  snipped fresh basil or 1 teaspoon dried basil, crushed
  • 4  cups  coarsely chopped fresh kale (about 8 ounces)
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • 1 1/2  cups  cubed cooked chicken (about 8 ounces)
  • 1  medium  tomato, seeded and chopped
  • 1/2  cup  dry red lentils*
Directions

1. Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium-low heat. Add onion, carrots, and garlic to hot saucepan. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.

2. Add chicken broth and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.

3. Stir in chicken, tomato, red lentils, and fresh basil (if using). Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender. Makes 6 servings.

From the Test Kitchen*
  • If you wish to substitute brown or yellow lentils for the red lentils, you'll need to increase the cooking time. Check the package directions for cooking times and add the lentils in Step 2.
Nutrition Facts (Kale, Lentil & Chicken Soup)
  • Servings Per Recipe 6,
  • cal. (kcal) 179,
  • Fat, total (g) 3,
  • chol. (mg) 31,
  • sat. fat (g) 1,
  • carb. (g) 20,
  • fiber (g) 5,
  • pro. (g) 18,
  • sodium (mg) 736,
  • Vegetables () 2,
  • Starch () 1,
  • Very Lean Meat () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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