Hearty Italian Chicken, Lentil and Kale Soup with Croutons

Warm up with a bowl of this rustic Italian-inspired soup, brimming with tender chicken, earthy lentils and vibrant kale. Every spoonful delivers a satisfying mix of textures-from soft potatoes and carrots to crunchy croutons and a shower of salty Parmesan.

With 16 grams of fiber per serving, this soup supports healthy digestion and keeps you feeling full. The bright notes of lemon and Italian seasoning balance the rich marinara broth, making it a comforting meal that’s as nourishing as it is delicious.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit LentilsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2.5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and dice the onion into ¼-inch pieces. Trim, peel and dice the carrot into ¼-inch pieces. Peel and dice the potatoes into ½-inch pieces. Remove and discard any large stems from the kale; chop the leaves into bite-size pieces. Zest the lemon, then cut it into quarters.
2. In a large pot, heat a generous drizzle of olive oil over medium-high heat. Add the onion, carrot and garlic powder. Cook until the vegetables begin to brown and soften, 4-5 minutes. Add the potatoes, marinara sauce, stock concentrate, 2½ cups water, 1 teaspoon Italian seasoning and a big pinch of salt. (For 4 servings, use 5 cups water and 2 teaspoons Italian seasoning.) Bring to a boil, then cover, reduce heat to medium and simmer for 7 minutes.
3. After 7 minutes, uncover the pot and stir in the kale and lentils. Simmer, uncovered, until the kale is wilted and the potatoes are tender, 5-7 minutes more. Stir in the lemon zest and a squeeze of lemon juice (use a big squeeze for 4 servings). Season generously with salt and pepper. For a brothier soup, add another ¼-½ cup water and an extra pinch of salt.
4. Divide the soup among bowls. Top with croutons and Parmesan cheese. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of lentil?

Yes, but cooking times may vary. Brown or green lentils work best as they hold their shape. Red lentils will break down and thicken the soup more.

How can I make this soup vegetarian?

Simply omit the chicken and use vegetable stock instead of chicken stock. You can add extra lentils or beans for protein.

Can I freeze leftovers?

Yes, this soup freezes well. Let it cool completely, then store in airtight containers for up to 3 months. Thaw in the refrigerator overnight and reheat gently.