Healthified Lentil and Tomato Chicken Soup

 

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

• 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.
• 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.
• 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).