Slow-Cooker Italian Chicken-Lentil Soup

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  • 15 min prep time
  • 5 hr 30 min total time
  • 12 ingredients
  • 6 servings

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

Directions

  1. 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. 2 Cover; cook on Low heat setting 5 to 6 hours.
  3. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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