One-Pot Hearty Chicken, Lentil & Kale Soup
with Potatoes, Carrot, Lemon & Parmesan
This hearty vegetable and lentil soup will warm you to your core—Italian style! It's packed with carrots, onions, potatoes, kale, and lentils, thickened with tangy marinara sauce, and seasoned with our Italian spice blend and fresh lemon zest. You'll serve it with crunchy croutons and a shower of Parmesan for a satisfying one-bowl meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 ounce
Carrots
1 unit
Veggie Stock Concentrate
1 unit
Croutons
(Contains: Wheat, Milk)
10 ounce
Chopped Chicken Breast
12 ounce
Potatoes
1 unit
Onion
4 ounce
Kale
1 unit
Lemon
1 unit
Lentils
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Garlic Powder
2.5 ounce
Marinara Sauce
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Instructions
Wash and dry produce.
Halve, peel, and dice onion into ¼-inch pieces. Trim, peel, and dice carrot into ¼-inch pieces. Peel and dice potatoes into ½-inch pieces. Remove and discard any large stems from kale; chop into bite-size pieces. Zest and quarter lemon.
In a large pot, heat a large drizzle of olive oil over medium-high heat. Add onion, carrot, and garlic powder. Cook until veggies begin to brown and soften, 4-5 minutes.
Add potatoes, marinara, stock concentrate, 2½ cups water, 1 tsp Italian Seasoning, and a big pinch of salt to pot (5 cups water and 2 tsp Italian Seasoning for 4 servings). Bring to a boil, then cover. Reduce heat to medium and simmer for 7 minutes.
Once soup has simmered 7 minutes, uncover pot and stir in kale and lentils. Simmer, uncovered, until kale is wilted and potatoes are tender, 5-7 minutes more.
Add lemon zest and a squeeze of lemon juice (big squeeze for 4 servings); season generously with salt and pepper. TIP: Prefer a brothier soup? Add another ¼-½ cup water and an extra pinch of salt.
Divide soup between bowls and top with croutons and Parmesan. Serve with remaining lemon wedges on the side.
