In a large saucepan or stockpot, heat oil over medium-low heat. Add onion, carrot, mushrooms, and garlic. Cook, covered, for 5-7 minutes or until vegetables are nearly tender, stirring occasionally.
Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
Stir in chicken,tomato, and, if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
Remove bay leaves before serving, and add a couple dashes of bitters to each bowl (optional).
Don't worry about having large pieces of kale, as they will cook down. Having large chunks of veggies won't hurt either, and gives a nice texture.
Don't overcook the chicken. In fact, slightly undercook it, because it will simmer in the soup for about 20 minutes. I used chicken thighs, because I prefer the flavor and texture. But breasts are perfectly fine, too.
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 67 (33%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 32.4mg||10 %|
|Sodium 1248.4mg||43 %|
|Potassium 556.4mg||15 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 7.4g|
|Protein 20.6g||29 %|
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Calories per serving: 202
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