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Chicken Soup with Kale and Lentils
Jan. 29th, 2014 09:24 pm2 tblsp olive oil
1 cup carrots, chopped
1 cup onions, chopped
2 cloves garlic, minced
1 tblsp dried basil
2 Bay leaves
6 cups chicken stock
4 cups chopped kale
4 large boneless, skinless chicken thighs, cooked and chopped
1 14.5 oz can petite diced tomatoes
1 cup cooked green lentils
2 tblsp balsamic vinegar
Salt and pepper to taste
Saute carrots, onions and garlic in olive oil, 3-4 minutes until onions are soft. Add herbs and stir and sauté for an additional minute. Add chicken stock and kale, bring to a boil, reduce heat and cover, simmering for 10 minutes. Add chicken, tomatoes and lentils. Bring to a boil, reduce heat and cover and simmer for 15-20 minutes until kale is tender. Add vinegar and simmer for a couple of minutes, uncovered. Taste for seasoning, adding salt and pepper to taste. Serve.
1 cup carrots, chopped
1 cup onions, chopped
2 cloves garlic, minced
1 tblsp dried basil
2 Bay leaves
6 cups chicken stock
4 cups chopped kale
4 large boneless, skinless chicken thighs, cooked and chopped
1 14.5 oz can petite diced tomatoes
1 cup cooked green lentils
2 tblsp balsamic vinegar
Salt and pepper to taste
Saute carrots, onions and garlic in olive oil, 3-4 minutes until onions are soft. Add herbs and stir and sauté for an additional minute. Add chicken stock and kale, bring to a boil, reduce heat and cover, simmering for 10 minutes. Add chicken, tomatoes and lentils. Bring to a boil, reduce heat and cover and simmer for 15-20 minutes until kale is tender. Add vinegar and simmer for a couple of minutes, uncovered. Taste for seasoning, adding salt and pepper to taste. Serve.
