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Slow-Cooker Italian Chicken-Lentil Soup

58 Ratings

19 Comments

Prep 15 min
Total 5 hr 30 min
Servings 6

Make homemade soup the easy way by using a slow cooker. MORE+ LESS-

By Betty Crocker Kitchens

October 15, 2010

Ingredients

lb boneless skinless chicken thighs

medium onion, chopped (1/2 cup)

medium zucchini, chopped (2 cups)

medium carrots, sliced (2 cups)

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

cup sliced fresh mushrooms (3 oz)

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

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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.

Expert Tips

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 Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 70

% Daily Value

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;