Golden Glow Chicken, Kale & Lentil Soup

This soup is like a warm, nourishing hug in a bowl. Perfect for chilly days or when you need a feel-good meal. Packed with protein, fiber, and anti-inflammatory ingredients like turmeric and ginger, it’s as healing as it is delicious. Plus, it’s baby-friendly with no added salt, but you can always season your own bowl to taste. It’s the kind of soup that only gets better with time, making it perfect for meal prep or leftovers!

Ingredients:

• 1.5 lb boneless, skinless chicken thighs (whole)

• 1 yellow onion, chopped

• 3 carrots, chopped

• 1 bunch celery, chopped

• 8 black peppercorns (in a spice ball)

• 6 cloves garlic, minced

• 1-inch ginger, minced

• 1-inch lemongrass, bruised (to release flavor)

• 2 handfuls kale, chopped

• 1 can cannellini beans, drained

• 1 cup lentils

• 8 cups no-salt-added broth

• 1 tsp fresh turmeric, minced

• ½ tsp turmeric powder

• ½ tsp ginger powder

• 1 tsp dried rosemary (or fresh)

• 1 tsp dried thyme (or fresh)

• Chopped parsley

• 1 tbsp tomato paste

• 1 tbsp avocado oil

  
  

Instructions:

1. Start with the aromatics – Heat a big soup pot over medium heat and add the avocado oil. Toss in the onion, carrots, and celery, and let them cook for about 5 minutes until they start to soften.

2. Add the minced garlic, fresh ginger, turmeric, and lemongrass. Stir it all together and let the aroma fill your kitchen—it’s already smelling amazing!

3. Sprinkle in the turmeric powder and ginger powder, then stir in the tomato paste. Let it cook for about a minute to bring out the richness.

4. Build the soup – Place the whole chicken thighs right into the pot. Pour in the broth and drop in your spice ball with the rosemary, thyme, and peppercorns. Stir in the lentils.

5. Bring everything to a boil, skimming off any foam from the top. Then, lower the heat and let it gently simmer for about 20 minutes.

6. Shred the chicken – Take the chicken out, slice or shred it, and return it to the pot. The broth should be golden and fragrant by now.

7. Once the lentils are tender, stir in the kale, cannellini beans, and fresh parsley. Let it cook for a few more minutes until the kale softens.

8. Taste and adjust – Since I don’t add salt for the baby, you can always season your own bowl if needed.

   
   

Notes & Variations:

• Want to make it vegan? Skip the chicken and swap in extra cannellini beans, chickpeas, or cubed tofu. Use a rich vegetable broth for depth.

• Other chicken options:

  • Bone-in, skinless thighs – More flavor, but remove the bones before serving.

  • Chicken breast – Leaner, but be careful not to overcook.

  • Rotisserie chicken – Shred it and stir it in at the end for an easy shortcut.

    
    

This Golden Glow Chicken & Lentil Soup is cozy, packed with nutrients, and great for leftovers. Hope you love it as much as we do! Let me know if you make any tweaks. 😊