Chock full of chicken and vitamin-packed veggies, this will be one fat-busting soup you will love to scoop.
Here's the skinny:
2 tablespoons butter >
1 tablespoon olive oil
6 cups chicken broth >
6 cups Progresso® reduced-sodium chicken broth
1 cup dry white rice >
2/3 cup dry brown lentils
4 cups coarsely shredded cabbage >
4 cups coarsely chopped fresh kale
2 cups cubed cooked chicken (10 ounces) >
2 cups cubed cooked chicken breast (10 ounces)
1 can (14.5 oz) diced tomatoes, undrained >
1 can (14.5 oz) Muir Glen® no-salt-added diced tomatoes, undrained
1 cup shredded Parmesan cheese >
no shredded Parmesan cheese
Nutritional Highlights
350 (before)
240 (after)
12 g (before)
4 1/2 g (after)
6 g (before)
1 g (after)
1410 mg (before)
670 mg (after)
45 % (before)
110 % (after)
1 tablespoon olive oil
1 cup chopped onion
1 cup coarsely chopped carrots
2 cloves garlic, minced
6 cups Progresso® 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) Muir Glen® no-salt-added diced tomatoes, undrained
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1 In 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.
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2 Add 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.
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3 Stir 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).
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Nutritional Information
1 2/3 cups:
Calories 240 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 40mg; Sodium 670mg; Total Carbohydrate 26g (Dietary Fiber 10g, Sugars 7g); Protein 26g
% Daily Value
Vitamin A 210%; Vitamin C 110%; Calcium 10%; Iron 20%
Exchanges
1 1/2 Starch, 0 Lean Meat, 2 1/2 Very Lean Meat, 0 Fat
Carbohydrate Choices
2
