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!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

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.

Step 5

Add the lentils, chicken broth, diced tomatoes (with their juices), thyme, oregano, bay leaf, salt, and black pepper to the pot.

Step 6

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 25 minutes, stirring occasionally.

Step 7

Remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks. Discard any excess fat or gristle.

Step 8

Return the shredded chicken to the pot and stir in the chopped kale. Simmer for another 5-7 minutes until the kale is tender.

Step 9

Remove the bay leaf and stir in the lemon juice.

Step 10

Taste and adjust seasoning with additional salt or pepper if needed.

Step 11

Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(3021.4g)

Amount per serving	% Daily Value*
Calories	1817.3

Total Fat 81.0g	0%
Saturated Fat 18.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 485.3mg	0%
Sodium 7003.6mg	0%
Total Carbohydrate 109.0g	0%
Dietary Fiber 31.6g	0%
Total Sugars 34.1g
Protein 167.9g	0%

Vitamin D 0IU	0%
Calcium 597.2mg	0%
Iron 20.9mg	0%
Potassium 5351.4mg	0%

*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.

Source of Calories

Fat: 39.7%

Protein: 36.6%

Carbs: 23.7%