Go Back
Lentil Kale chicken soup recipe | ahealthylifeforme.com
Print Recipe

Lentil Kale Chicken Soup

Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Servings: 4 -6
Author: Amy Stafford

Ingredients

  • 3 pounds skinless boneless organic chicken breasts
  • 2 peeled carrots sliced (about 1 cup)
  • 2 celery ribs trimmed and diced (about 1 cup)
  • 1 medium yellow sweet onion peeled and diced
  • 3 cloves garlic peeled and minced
  • 1 tablespoon coconut oil or vegetable oil
  • 1 bay leaf
  • 1 teaspoon dried Italian Seasoning Herbs
  • 3 chicken bouillon cubes each cube measure for 1 cup of broth
  • 6 cups water + more if needed
  • 1 cup dried green lentils
  • 1 cup fresh baby kale
  • pinch of kosher salt
  • 1/4 teaspoon of ground black pepper
  • Parmesan Heel optional

Instructions

  • Rinse Lentils with water and after rinsed place in a bowl of cool water, set aside.
  • Place chicken on a plate and season with a pinch of kosher salt and ground pepper on both sides, set aside.
  • Heat a large stock pot over medium heat.
  • Add coconut oil, when melted add carrot, celery and onion. Sautee for a few minutes, or until onion starts to softened.
  • Add garlic and cook stirring for an additional minute or two.
  • Push vegetables to the outer edge of pan and place chicken breast in center of pan.
  • Just allow chicken to sear (lightly brown) about 3-4 minutes and flip to sear other side.
  • Once chicken is seared, pour in water, chicken bouillon, bay leaf and Italian seasoning. Stir to mix ingredients.
  • Bring to a quick boil and stir to make sure billions dissolve and mix with the ingredients (5 minutes).
  • Lower temperature to simmer.
  • Add parmesan Heel if using.
  • Drain Lentils and add to soup.
  • Cook for 30 minutes.
  • A few minutes before serving soup add kale. Kale will wilt.
  • Serve and Enjoy

Notes

Can be made ahead without adding Kale and refrigerated. Reheat on stovetop and before serving add kale.