Best 4 Chicken Lentil Soup With Kale Recipes

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Indulge in a symphony of flavors with our tantalizing chicken lentil soup with kale, a hearty and wholesome dish that blends the goodness of lentils, chicken, and kale into a comforting bowl of goodness. This delectable soup is not only packed with nutrients but also versatile enough to cater to various dietary preferences. For those seeking a classic rendition, the traditional recipe offers a delightful balance of flavors, while the slow-cooker version promises effortless preparation without compromising taste. And for a vegan twist, the plant-based recipe reimagines this classic soup with a medley of vegetables, ensuring a satisfying and nutritious experience. Whichever variation you choose, this chicken lentil soup with kale is sure to warm your soul and nourish your body.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND LENTIL SOUP



Chicken and Lentil Soup image

This delicious, hearty chicken and lentil soup made withcilantro, cumin and spices is perfect for warming your belly on those cold winter nights. What's more, it's easy to make, economical and very satisfying.

Provided by Gina

Categories     Dinner     Soup

Time 50m

Number Of Ingredients 14

1 lb dried lentils
12 oz 3 boneless skinless chicken thighs, all fat trimmed
8 cups water
1 tbsp chicken Better than Bouillon
1 small onion
2 scallions
1/4 cup chopped cilantro
3 cloves garlic
1 medium ripe tomato
1 tsp garlic powder
1 tsp cumin
1/4 tsp oregano
1/4 tsp ground annato (or Spanish paprika, or even Sazon)
salt (to taste)

Steps:

  • In a large pot combine lentils, chicken, water and chicken bullion.
  • Bring to a boil, covered over medium-low heat until chicken is cooked, about 20 minutes.
  • Remove the chicken and shred, return to the pot
  • Meanwhile, in a chopper or by hand, mince the onions, scallions, cilantro, garlic, and tomato.
  • Add to the lentils with garlic powder, cumin, oregano and annato and cook, covered until the lentils are soft, about 25 more minutes, adding more water as needed if too thick.
  • Adjust salt to taste as needed.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 263 kcal, Carbohydrate 40 g, Protein 23.5 g, Fat 3 g, SaturatedFat 0.5 g, Cholesterol 40 mg, Sodium 503.5 mg, Fiber 6.5 g, Sugar 1.5 g

LENTIL SOUP WITH KALE AND SAUSAGE



Lentil Soup with Kale and Sausage image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield s: 6 servings

Number Of Ingredients 15

2 tablespoons EVOO, plus more for drizzling
1 pound hot or sweet Italian sausage, casings removed
4 cloves garlic, finely chopped
2 fresh bay leaves
2 stems fresh rosemary
1 carrot, finely chopped
1 large or 2 medium onions, chopped
1 potato, peeled and cut into small dice
2 tablespoons tomato paste
1 bunch black kale, stemmed and chopped
A few gratings fresh nutmeg
1/2 cup dry white or red wine
6 cups chicken stock
1 1/4 cups brown lentils
Shaved Pecorino cheese, for serving

Steps:

  • Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
  • Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
  • Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.

Nutrition Facts : Calories 380, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 23 milligrams, Sodium 1207 milligrams, Carbohydrate 44 grams, Fiber 9 grams, Protein 25 grams, Sugar 4 grams

CHICKEN LENTIL SOUP WITH KALE



Chicken Lentil Soup With Kale image

Healthy, Hearty soup. The aroma while it's cooking is wonderful. I found this in a magazine, made a few changes. You'll love this soup.

Provided by daisyb6107

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onion
1 cup coarsely chopped carrot
2 -4 garlic cloves, minced
6 cups reduced-sodium chicken broth
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 -2 bay leaf
4 cups coarsely chopped kale
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups cooked chicken breasts, cubed
1 medium tomatoes, seeded and chopped
1/2 cup dry lentils

Steps:

  • In a large saucepan, heat oil over medium-low heat. Add onion, carrot, and garlic. Cook, covered, for 5-7 minutes or until vegetables are nearly tender, stirring occasionally.
  • Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
  • Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
  • Stir in chicken,tomato, and , if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
  • Remove bay leaves before serving.

CHICKEN AND LENTIL SOUP



Chicken and Lentil Soup image

Make and share this Chicken and Lentil Soup recipe from Food.com.

Provided by - Carla -

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons butter
1 large carrot, chopped
1 onion, chopped
1 leek, whites only, chopped
1 stalk celery, chopped
4 ounces mushrooms, chopped
3 tablespoons dry white wine
4 cups chicken broth
2 teaspoons dried thyme
1 bay leaf
1/2 cup brown lentils
8 ounces cooked chicken, diced
salt & freshly ground black pepper
freshly chopped thyme, to garnish

Steps:

  • Melt the butter in a large saucepan.
  • Add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened.
  • Stir in the wine and chicken broth.
  • Bring to a boil.
  • Add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes.
  • Add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time.
  • Stir in the diced chicken and season to taste with salt and pepper.
  • Cook until just heated through.
  • Ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.

Tips:

  • For a richer flavor, use chicken stock or broth instead of water.
  • Add a bay leaf or two to the soup for extra flavor.
  • If you don't have fresh kale, you can use frozen kale instead. Just thaw it before adding it to the soup.
  • If you want a thicker soup, add a cornstarch slurry (equal parts cornstarch and water) to the soup and bring it to a simmer.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

This chicken lentil soup with kale is a healthy and delicious meal that is perfect for a cold winter day. It is packed with protein and fiber, and it is also low in fat and calories. This soup is also very easy to make, and it can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this chicken lentil soup with kale a try. You won't be disappointed!

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