Kale, Chicken and Lentil Soup
3 Tbsp. Extra Virgin Olivie Oil
1/2 Cup Chopped Celery
1 cup chopped onion
1 cup coarsely chopped carrots
2 cloves garlic, minced
6 cups reduced-sodium chicken broth (I made mine from scratch)
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed (or other leafy herb, such as Italian flat-leaf parsley)
4 cups coarsely chopped fresh kale (about 8 ounces)
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups cubed cooked chicken (about 8 ounces)
1 medium tomato, seeded and chopped
Coat a large saucepan (I prefer my Le Creuset
round French oven) with extra virgin olive oil (non-stick spray works too). Preheat over medium heat. Add onion, carrots, celery and garlic to saucepan. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.
Add *chicken broth and dried basil (if using) to vegetable mixture. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Stir in kale, salt, and pepper. Return to a boil; reduce heat. Cover and simmer for another 10 minutes.
Stir in chicken, tomato, red lentils, and fresh basil (if using). Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender.
Makes 6 servings.
*I made my chicken broth by boiling the 8 ounces of uncooked chicken breast in 6 1/2 cups of salted water. Then used the chicken in the soup.