Chicken and lentil soup - yum!

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Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
15 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Coat a large, nonstick stockpot with oil and heat over medium heat. Add onion, carrot, and garlic. Cook and stir until vegetables are nearly tender, about 8 minutes.

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  • Pour chicken broth, lentils, and basil into the pot. Bring to a boil; reduce heat and simmer for 10 minutes. Stir in kale and pepper; return to a boil. Reduce heat, cover, and simmer for 15 minutes.

  • Stir chicken, corn, and tomato into the pot. Cover and let simmer until chicken is no longer pink in the center and juices run clear, about 10 minutes. Turn off heat and let rest, covered, for 15 minutes more.

Nutrition Facts

197 calories; protein 17.7g; carbohydrates 21.2g; fat 4.5g; cholesterol 34.9mg; sodium 1209.3mg. Full Nutrition
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