53% less sodium • 65% more Vitamin C than the original recipe. Chock full of chicken and vitamin-packed veggies, this will be one fat-busting soup you will love to scoop.
Skinny Lentil and Tomato Chicken Soup
- Prep Time 30 min
- Total 60 min
- Servings 6
- Ingredients 11
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup coarsely chopped carrots
- 2 cloves garlic, minced
- 6 cups reduced-sodium chicken broth
- 2/3 cup dry brown lentils
- 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
- 4 cups coarsely chopped fresh kale
- 1/4 teaspoon black pepper
- 2 cups cubed cooked chicken breast (10 ounces)
- 1 can (14.5 oz) no-salt-added diced tomatoes, undrained
Instructions
-
Step1In a 4-quart Dutch oven, heat oil over medium heat. Add onion, carrots, and garlic. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.
-
Step2Add chicken broth, lentils, and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.
-
Step3Stir in cooked chicken and undrained tomatoes. Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender. Stir in fresh basil (if using).
Nutrition
240
Calories
4 1/2g
Total Fat
26g
Protein
26g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 40
- Total Fat
- 4 1/2g
- 0%
- Saturated Fat
- 1g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 0%
- Sodium
- 670mg
- 0%
- Total Carbohydrate
- 26g
- 0%
- Dietary Fiber
- 10g
- 0%
- Sugars
- 7g
- Protein
- 26g
% Daily Value*:
- Vitamin A
- 210%
- 210%
- Vitamin C
- 110%
- 110%
- Calcium
- 10%
- 10%
- Iron
- 20%
- 20%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
2
© 2025 ®/TM General Mills All Rights Reserved