Smoky Chicken & Red Lentil StewdownloadEmail This Post

Smoky Chicken & Red Lentil Stew

Prep: 15 minutes
Slow Cook: 2 hours 30 minutes • Serves: 4

1pound Miller® Amish Boneless, Skinless Chicken Breasts, cut into 1-inch pieces
3stalks celery, chopped
2garlic cloves, minced
2medium carrots, chopped
1medium yellow onion, chopped
3cups low sodium chicken broth
3/4cups dry red lentils
1/4cup fresh lemon juice
1teaspoon smoked paprika
2cups loosely packed Earthbound Farm® Organic Baby Kale
1teaspoon salt
1/4teaspoon ground black pepper
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 2-1/2 hours or low 5 hours or until lentils are tender and internal temperature of chicken reaches 165°.

2. Stir kale, salt and pepper into stew. Makes about 9 cups.

3. Serve stew garnished with sour cream and dill, if desired.

Approximate nutritional values per serving:
299 Calories, 4g Fat (1g Saturated), 63mg Cholesterol,
742mg Sodium, 32g Carbohydrates, 6g Fiber, 3g Sugars, 34g Protein

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°.