Chicken Lentil Soup

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

By Betty Crocker Kitchens

March 12, 2012

tablespoon olive or vegetable oil

pound boneless, skinless chicken breast halves, cut into 1-inch pieces

medium onion, chopped (1/2 cup)

medium yellow summer squash, diced (2 cups)

medium carrots, thinly sliced (2 cups)

cup sliced mushrooms (3 ounces)

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

can (28 ounces) Italian pear-shaped tomatoes, undrained

Grated Parmesan cheese

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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.

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.