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

  • 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.

Nutrition Facts

Serving Size: 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
% 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.
© 2024 ®/TM General Mills All Rights Reserved