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Slow-Cooker Italian Chicken-Lentil Soup

Slow-Cooker Italian Chicken-Lentil Soup
  • Prep 15 min
  • Total 5 hr 30 min
  • Servings 6
Make homemade soup the easy way by using a slow cooker.
By Betty Crocker Kitchens
Updated October 15, 2010
Make With
Make With
Progresso Broth

Ingredients

  • 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

Steps

  • 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.

  • Lentils can be stored in a cool, dry place for up to 2 years. Lentils do not require soaking, and compared to other legumes, they cook in a relatively short time.

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
1220mg
51%
Potassium
1210mg
35%
Total Carbohydrate
31g
10%
Dietary Fiber
8g
34%
Sugars
7g
Protein
30g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
35%
35%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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