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Hearty Chicken and Veggie Soup
This nutritious, soul-warming chicken and vegetable soup is loaded with tender chicken, kale, and red lentils, all simmered to perfection in a rich and robust tomato broth.
1
1 hr 25 min
TOTAL TIME
251
CALORIES
$2.08
PER SERVING
Ingredients
17 INGREDIENTS
6 SERVINGS
1/4 tsp black pepper
Directions
7 STEPS
15 min
PREP TIME
1 hr 10 min
COOK TIME
1 hr 25 min
TOTAL TIME
1
In a large pot, heat olive oil over medium heat.
2
Add the onion, celery, carrots, zucchini, garlic, and sea salt to the pot, stirring occasionally until the vegetables are tender and the onions are translucent.
3
Pour in the red wine and let it reduce for a few minutes.
4
Add the chicken broth, fire-roasted diced tomatoes, and crushed tomatoes to the pot, stirring to combine.
5
Stir in the chopped kale, cooked chicken, split red lentils, dried thyme, and black pepper. Bring the soup to a gentle boil.
6
Lower the heat, cover, and let simmer for about an hour, stirring occasionally.
7
Remove from heat, and stir in lemon juice. Taste and adjust seasoning if necessary. Serve hot.
Health Info
Macros
25g
CARBS
6g
FAT
22g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
MEDITERRANEAN
18 Recipes for Chicken Vegetable Soup
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