CHICKEN LENTIL SOUP

Chicken Lentil Soup image

Here's a scrumptious skillet dinner packed with chicken and veggies; served with cheese - ready in 45 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 13

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:

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.
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 minutes or until lentils are tender. Serve with cheese.

Nutrition Facts : Calories 265, Carbohydrate 33 g, Cholesterol 45 mg, Fiber 11 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1230 mg

*** Explore more Chicken Lentil Soup Recipes »

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