Chicken Lentil Soup Recipe

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0 votes | 1107 views
Servings: 6

Ingredients

Cost per serving $2.04 view details
  • 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

  1. 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.
  2. Stir in remaining ingredients except cheese, breaking up tomatoes.
  3. 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.
  4. Tablespoons(Cook):"0:30"
  5. Serving Ideas : Serve with: Complete the meal by serving it with crusty who
  6. NOTES : Health Twist:To reduce the amount of sodium to just 810mg per serving, use reduced-sodium chicken broth.
  7. 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%
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