Italian Chicken Lentil SoupPosted: December 31, 2007
Italian Chicken Lentil Soup
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 and rinsed
4 1/2 cups chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1 cup sliced mushrooms (3 oz)
1 can (28 oz) diced tomatoes, undrained
1/4 cup chopped fresh or 1 Tbsp. dried basil leaves
Shredded Parmesan cheese, if desired
1. Remove fat from chicken. In 3.5-6 qt. slow cooker, mix remaining ingredients except mushrooms, tomatoes, basil and cheese. Add chicken.
2. Cover and cook on Low heat setting 5-6 hours.
3. Remove chicken from cooker; place on cutting board. Use 2 forks to pull chicken into shreds. Return chicken to cooker. Stir in mushrooms and tomatoes. Cover and cook on Low heat setting about 15 minutes or until heated through. Sprinkle with basil. Serve with cheese.
Calories: 255 (calories from fat:35), Fat 4g (Sat. Fat 1g), Chol. 30mg, Sodium 1200 mg (ACK!), Carbs 35g (Fiber 12g), Protein 31g.