Kale, Lentil & Chicken Soup

Kale, Lentil & Chicken Soup


"This recipe is adapted from the magazine Better Homes and Gardens. Mine is better."
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45 m servings
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Original recipe yields 6 servings

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  1. In a large pot or dutch oven heat the olive oil over medium heat. Add the chicken breast, season with salt and pepper, and cook until brown. Remove and set aside.
  2. Add onion, carrots, and garlic to the pot. Season with salt and pepper. Cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.
  3. Add the chicken broth and dried basil to the vegetable mixture. Bring to a boil then reduce heat to low. Simmer for 10 minutes.
  4. Stir in kale, chicken, tomato, and red lentils. Simmer for 5 to 10 minutes more or until kale and lentils are tender.
  5. Serve and enjoy!!!


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