Slow Cooker Italian Chicken-Lentil Soup

 

1

lb boneless skinless chicken thighs

1

medium onion, chopped (1/2 cup)

1

medium zucchini, chopped (2 cups)

4

medium carrots, sliced (2 cups)

1

cup dried lentils (8 oz), sorted, rinsed

4 1/2

cups Progresso® chicken broth (from two 32-oz cartons)

1/2

teaspoon salt

1/4

teaspoon pepper

1

cup sliced fresh mushrooms (3 oz)

1

can (28 oz) Muir Glen® organic diced tomatoes, undrained

1/4

cup chopped fresh or 1 tablespoon dried basil leaves

Shredded Parmesan cheese, if desired

• 1 Remove fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, zucchini, carrots, lentils, broth, salt and pepper. Add chicken.
• 2 Cover; cook on Low heat setting 5 to 6 hours.
• 3 Remove chicken from slow cooker. Use 2 forks to pull chicken into shreds. Return chicken to slow cooker. Stir in mushrooms and tomatoes. Cover; cook on Low heat setting about 15 minutes longer or until thoroughly heated. Sprinkle with basil. Serve with cheese.