Chicken Lentil Soup

  • Prep 15 min
  • Total 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

Steps

Hide Images
  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

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

© 2017 ®/TM General Mills All Rights Reserved