Chicken Lentil Soup Recipe
Servings: 6
Ingredients
- 1 Tbsp. extra virgin olive oil or possibly
- 1 Tbsp. vegetable oil
- 1 lb boneless skinless chicken breast halves cut into 1" pcs
- 1/2 c. minced onion
- 2 c. yellow squash (summer), diced
- 2 c. thinly sliced carrots
- 1 c. sliced mushrooms (3 ounces0
- 8 ounce dry lentils (1 c.) sorted & rinsed
- 1/4 c. minced fresh basil or possibly or possibly 1 tbsp dry basil
- 4 1/2 c. chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 28 ounce canned Italian tomatoes Grated Parmesan cheese
Directions
- Heat oil in Dutch oven over medium-high heat. Cook chicken and onion in oil 5 minute, stirring occasionally, till chicken is no longer pink in center.
- Stir in remaining ingredients except cheese, breaking up tomatoes.
- Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover and cook 20 to 25 min or possibly till lentils are tender. Serve with cheese. 6 servings.
- Tablespoons(Cook):"0:30"
- Serving Ideas : Serve with: Complete the meal by serving it with crusty who
- NOTES : Health Twist:To reduce the amount of sodium to just 810mg per serving, use reduced-sodium chicken broth.
- The WW Points were calculated using MC
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 499g | |
| Recipe makes 6 servings | |
| Calories 291 | |
| Calories from Fat 54 | 19% |
| Total Fat 6.09g | 8% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.07g | |
| Cholesterol 29mg | 10% |
| Sodium 726mg | 30% |
| Potassium 1149mg | 33% |
| Total Carbs 35.11g | 9% |
| Dietary Fiber 15.4g | 51% |
| Sugars 7.2g | 5% |
| Protein 25.2g | 40% |
