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Lemon Chicken Soup with Lentils, Kale, & Beans Recipe

Katrina Nelson
  • minutes
  • Serves 4

INGREDIENTS

2

medium – carrot

2

stalk – celery

1

medium – onion

5 cloves

– garlic

1 tbsp

– olive oil

8 cups

– chicken broth, low-sodium

1 tbsp

– parsley, dried

1 tsp

– oregano, dried

1 tsp

– thyme, dried

1/2 tsp

– salt

1/2 tsp

– black pepper, ground

1 cup

– lentils, raw

1

cup, chopped – kale

2 cups

– Chicken Breast, cooked, chopped

2 cans

– white beans

1

medium – lemon

1 tbsp

– Parmesan cheese, grated