Wellness-Boosting Chicken Soup

  • 1 tablespoon olive oil, plus additional for drizzling
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 ribs celery, chopped
  • 4 cloves garlic, thinly sliced
  • 1 - 1/2 teaspoon kosher salt
  • 1 - 1/2 teaspoon black pepper
  • 6 cups chicken bone broth
  • 1 cup dry brown lentils
  • 1/2 cup white quinoa
  • 1 jar (24 ounce) RAGÚ Simply™ Chunky Marinara Pasta Sauce
  • 1 - 1/2 pounds cooked rotisserie chicken meat, coarsely shredded about 5 cups
  • 4 cups lightly packed stemmed kale leaves, torn into bite-sized pieces
  • 1/2 cup Greek yogurt, stirred
  • 1-1/2 teaspoon ground turmeric
  1. Heat oil in large pot on medium-high heat. Add vegetables, garlic, turmeric, salt and pepper; cook 4-5 min. or until softened. Stir in broth, lentils and quinoa; bring to boil. Cover. Cook on low heat 15-20 min. or until lentils are tender.
  2. Stir in sauce, chicken and kale; cook 5 minutes or until heated. Top each serving with 1 tablespoon yogurt and a light drizzle of olive oil.

To simplify prep work, take advantage of pre-chopped vegetables from the produce department of the grocery store.

Chicken bone broth is a nutritious stock made by simmering bones, joints and aromatics in water for a long period of time. The resulting liquid is thick, rich in protein, collagen and gelatin, and makes a delicious base for soups and stews. Look for it in the same aisle as chicken broth.