Chicken Lentil Soup

Chicken Lentil Soup

Here’s a scrumptious skillet dinner packed with chicken and veggies; served with cheese - ready in 45 minutes.

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

6

servings

1
tablespoon olive or vegetable oil
1
pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1
medium onion, chopped (1/2 cup)
2
medium yellow summer squash, diced (2 cups)
4
medium carrots, thinly sliced (2 cups)
1
cup sliced mushrooms (3 ounces)
1
cup dried lentils (8 ounces), sorted and rinsed
1/4
cup chopped fresh or 1 tablespoon dried basil leaves
4 1/2
cups chicken broth
1/2
teaspoon salt
1/4
teaspoon pepper
1
can (28 ounces) Italian pear-shaped tomatoes, undrained
Grated Parmesan cheese
  1. Heat oil in Dutch oven over medium-high heat. Cook chicken and onion in oil 5 minutes, stirring occasionally, until chicken is no longer pink in center.
  2. Stir in remaining ingredients except cheese, breaking up tomatoes.
  3. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover and cook 20 to 25 minutes or until lentils are tender. Serve with cheese.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
To reduce the amount of sodium to just 810mg per serving, use reduced-sodium chicken broth.
Serve-With
Complete the meal by serving it with crusty whole grain or sourdough bread.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 265
    • (Calories from Fat 55),
  • Total Fat 6g
    • (Saturated Fat 1g,),
  • Cholesterol 45mg;
  • Sodium 1230mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 11g,
  • Protein 31g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Vegetable;
    • 2 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.