Lemon Chicken Soup with Lentils, Kale, & Beans

• Gluten free

• Meat

  • 2 cup Chicken breast, cooked

• Produce

  • 2 Carrot, medium
  • 2 stalk Celery
  • 5 clove Garlic
  • 1 cup Kale
  • 1 Lemon, medium
  • 1 cup Lentils, raw
  • 1 Onion, medium
  • 1 tsp Oregano, dried
  • 1 tbsp Parsley, dried
  • 1 tsp Thyme, dried
  • 2 can White beans

• Canned Goods

  • 8 cup Chicken broth, low-sodium

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Parmesan cheese, grated

Found on superhealthykids.com

Directions

• Chop carrots, celery, onion; mince garlic; set aside separately. Heat a large stock pot over medium high heat. Add enough oil to cover the bottom, then saute carrots, celery and onion until the onion is translucent. Then add garlic and saute a minute longer. Add chicken broth, parsley, oregano, thyme, salt, pepper. Rinse and drain lentils, add to pot. Bring to a boil and allow to simmer 12-15 minutes, or until the lentils are cooked through. Add kale, cooked chicken, rinsed and drained beans, and both zest and juice of lemon, to the soup. Simmer until the chicken is heated through and the kale is wilted.