Chicken Lentil Soup with Kale
Warm up with a hearty bowl of Chicken Lentil Soup with Kale, a nutritious and satisfying meal packed with bold flavors and wholesome ingredients. This one-pot wonder combines tender shredded chicken thighs, protein-rich brown lentils, and vibrant kale in a savory chicken broth infused with aromatic garlic, thyme, and oregano. Sweet carrots, celery, and diced tomatoes add depth, while a splash of lemon juice brightens every spoonful. With just 15 minutes of prep and a simmer that fills your kitchen with comforting aromas, this soup is perfect for busy weeknights or a cozy weekend dinner. Serve it warm, garnished with fresh parsley, for a nourishing dish that’s as delicious as it is healthy. Ideal for meal prep, gluten-free diets, and anyone seeking a flavorful, nutrient-packed comfort food option!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 pound skinless, boneless chicken thighs
- 1 cup brown lentils, rinsed and drained
- 6 cups chicken broth
- 1 14-ounce can canned diced tomatoes (with juices)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups kale, stems removed and leaves chopped
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Push the vegetables to the edges of the pot and add the chicken thighs to the center. Cook for 2-3 minutes per side to lightly brown the chicken.
Add the lentils, chicken broth, diced tomatoes (with their juices), thyme, oregano, bay leaf, salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 25 minutes, stirring occasionally.
Remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks. Discard any excess fat or gristle.
Return the shredded chicken to the pot and stir in the chopped kale. Simmer for another 5-7 minutes until the kale is tender.
Remove the bay leaf and stir in the lemon juice.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 7004 mg | 305% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 34.1 g | ||
| Protein | 167.9 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 597 mg | 46% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 5351 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
