1. Main Page
  2. Soups
  3. Soup with lentils, celery and chicken in chicken broth

Chicken, Lentil, and Kale Soup

Not sure what to make for lunch? Here's an idea! This chicken and lentil soup is easy to make and comes out rich and filling. You start by cooking a chicken broth and build the soup on top of it. The vegetables are sautéed in olive oil — you can use any refined vegetable oil in its place. Choose young green beans, since older ones take a long time to cook. Kale (also called curly kale) is a leafy green where only the leaves are eaten.

♀RuzenaAuthor avatar
Recipe author
Soup with lentils, celery and chicken in chicken broth
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 % 8 g
Fats 6 % 1 g
Carbohydrates 44 % 7 g
79 kcal
GI: 100 / 0 / 0
    1. Rinse the chicken breast under running water, put it in a pot, cover with clean cold water (about 1.6 to 1.7 liters / 7 cups), and set it over the heat. Simmer until cooked through, about half an hour from the boil, skimming off the foam with a slotted spoon. Take the meat out, pull it off the bone, shred it, and set it aside. 2. Peel and wash the carrots and cut them into rounds; put them in a bowl. Peel the thin skin off the celery stalks with a vegetable peeler, slice them, and add them to the carrots. Peel the onion and cut it into large cubes, adding it to the rest. Peel the garlic and put it through a press. 3. Choose a heavy-bottomed pot for the soup. Pour in the olive oil and set it over the heat. Once the oil is warm, add the prepared vegetables and sauté until the onion is soft and translucent. 4. Pour in the chicken broth and add the dried parsley, oregano, and thyme, plus salt and pepper to taste. Bring to a boil. 5. Rinse the lentils under running water and add them to the boiling soup. Cook until tender, no more than 12 to 15 minutes from the time it returns to a boil. 6. Wash the kale and add it to the soup, followed by the shredded chicken and the young green beans; cook for 10 minutes. Right at the end, stir in the lemon zest and juice. Keep cooking over low heat until it comes back to a boil. Ladle into bowls and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Beans - 328  kcal/100g
  • White beans - 352  kcal/100g
  • Fiery red beans - 23  kcal/100g
  • Fresh frozen beans in a package (300 g.) - 102  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Dried, uncooked lentils - 340  kcal/100g
  • Dried boiled lentils - 106  kcal/100g
  • Lentils - 340  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chicken breast - 113  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Oregano dry - 306  kcal/100g
  • Chicken broth - 19  kcal/100g
  • Celery stalk - 12  kcal/100g

Similar recipes

Related and additional categories: