1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
3 stalks celery, chopped
2 garlic cloves, minced
2 medium carrots, chopped
1 medium yellow onion, chopped
3 cups low sodium chicken broth
¾ cup dry red lentils
¼ cup fresh lemon juice
1 tsp smoked paprika
2 cups loosely packed baby kale
Fat-free sour cream and chopped fresh dill for garnish (optional)
1
In 5- to 6-quart slow cooker, add chicken, celery, garlic, carrots, onion, chicken broth, lentils, lemon juice, paprika and 1 cup water; cover and cook on high 2½ hours or low 5 hours or until lentils are tender and internal temperature of chicken reaches 165°.
2
Stir kale, 1 teaspoon salt and ¼ teaspoon pepper into stew. Makes about 9 cups.
3
Serve stew garnished with sour cream and dill, if desired.
Chef Tip: For an easy, make-ahead dish, divide the soup into freezer-safe containers and freeze up to 3 months. Thaw the containers of soup in the refrigerator overnight, then reheat on the stovetop (or in a microwave-safe dish in microwave oven on high) until the internal temperature reaches 165°F.
Ingredients
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
3 stalks celery, chopped
2 garlic cloves, minced
2 medium carrots, chopped
1 medium yellow onion, chopped
3 cups low sodium chicken broth
¾ cup dry red lentils
¼ cup fresh lemon juice
1 tsp smoked paprika
2 cups loosely packed baby kale
Fat-free sour cream and chopped fresh dill for garnish (optional)