Chicken Lentil Soup

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

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 6

Ingredients

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.

Expert Tips

To reduce the amount of sodium to just 810mg per serving, use reduced-sodium chicken broth.

Complete the meal by serving it with crusty whole grain or sourdough bread.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
265
(
Calories from Fat
55),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
),
Cholesterol
45mg
45%;
Sodium
1230mg
1230%;
Total Carbohydrate
33g
33%
(Dietary Fiber
11g
11%
),
Protein
31g
31%
;
% Daily Value*:
Iron
30%;
Exchanges:
2 Starch; 1 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.