Name: Hearty Lentil and Vegetable Soup with Shredded Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 0.5 tbsp olive oil; 0.5 cup onion; 0.5 cup carrots; 0.5 cup celery; 1 clove garlic; 0.5 tsp dried thyme; 2 cups vegetable broth; 0.25 cup dry green lentils; 4 oz chicken breast; 1 cup kale; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

482 calories

Protein: 44g; 35% of calories
Carbs: 57g; 45% of calories
Fat: 11g; 20% of calories

Instructions

Prep 10 min · Cook 35 min

Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot and sauté for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and dried thyme, cooking for 1 minute until the aromatics are fragrant.
Pour in the vegetable broth and add the dry green lentils along with the whole chicken breast.
Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
Carefully remove the chicken breast from the pot, shred it using two forks, and stir the meat back into the soup.
Add the chopped kale, sea salt, and black pepper to the pot and simmer for an additional 3 minutes until the kale is vibrant and wilted.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes