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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
289
CALORIES
$1.67
PER SERVING
Hearty Chicken and Veggie Soup
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Ingredients
17 INGREDIENTS
6 SERVINGS
Black Pepper
1/4 tsp black pepper
Carrots
1 cup carrots
chopped
Dried Thyme
1 tsp dried thyme
Minced Garlic
2 tsp minced garlic
Cooked Chicken Breasts
2 whole cooked chicken breasts
chopped
Canned Fire Roasted Diced Tomatoes
14 1/2 oz canned fire roasted diced tomatoes
Red Wine
1/4 cup red wine
Kale
2 cups kale
chopped, ribs removed
Celery
2 stalks celery
chopped
Split Red Lentils
1/2 cup split red lentils
Lemon Juice
2 tbsp lemon juice
Sea Salt
1/4 tsp sea salt
Onion
1 large onion
chopped
Olive Oil
2 tsp olive oil
Chicken Broth
4 cups chicken broth
Zucchini
1 large zucchini
chopped
Canned Crushed Tomatoes
14 oz canned crushed tomatoes
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.
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Health Info
Macros
24g
CARBS
9g
FAT
24g
PROTEIN
Allowed on these diets
MEDITERRANEAN
GLUTEN FREE
LACTOSE FREE
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Frequently Asked Questions
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