Servings: 4

Weight Watcher Smart Points: 11

Preparation Time: 5 Minutes

Cooking Time: 45 Minutes

Ready In: 50 Minutes


  • 1 bay leaf
  • 2 peeled carrots, sliced (about 1 cup)
  • 2 celery ribs, trimmed and diced (about 1 cup)
  • 3 chicken bouillon cubes, each cube measure for 1 cup of broth
  • 1 cup dried green lentils
  • 3 cloves garlic, peeled and minced
  • ¼ teaspoon of ground black pepper
  • 1 teaspoon dried Italian Seasoning Herbs
  • 1 cup fresh baby kale
  • pinch of kosher salt
  • 3 pounds skinless boneless organic chicken breasts
  • 1 tablespoon coconut oil or vegetable oil
  • 6 cups water + more if needed
  • 1 medium yellow sweet onion, peeled and diced


  1. Rinse Lentils with water and after rinsed place in a bowl of cool water, set aside.Place chicken on a plate and season with a pinch of kosher salt and ground pepper on both sides, set aside.Heat a large stock pot over medium heat.Add coconut oil, when melted add carrot, celery and onion
  2. Sautee for a few minutes, or until onion starts to softened.Add garlic and cook stirring for an additional minute or two.Push vegetables to the outer edge of pan and place chicken breast in center of pan.Just allow chicken to sear (lightly brown) about 3-4 minutes and flip to sear other side.Once chicken is seared, pour in water, chicken bouillon, bay leaf and Italian seasoning
  3. Stir to mix ingredients.Bring to a quick boil and stir to make sure billions dissolve and mix with the ingredients (5 minutes).Lower temperature to simmer.Add parmesan Heel if using.Drain Lentils and add to soup.Cook for 30 minutes.A few minutes before serving soup add kale
  4. Kale will wilt.Serve and Enjoy

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