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Easy Lentil Chicken Soup

fast.cook's picture
Ingredients
  Olive oil 2 Teaspoon
  Zucchini 1 Large, diced
  Scallions 4 , sliced
  Canned lentils 30 Ounce, drained (2 Cans, 15 Ounce Each)
  Reduced-sodium chicken broth 2 Cup (32 tbs)
  Canned italian plum tomatoes 14 1⁄2 Ounce (1 Can)
  Shredded cooked chicken 2 Cup (32 tbs)
  Fresh lemon juice 2 Teaspoon
  Chopped fresh oregano/1 teaspoon dried oregano 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Grated parmesan cheese 2 Tablespoon
Directions

1 Heat the oil in a Dutch oven or large saucepan over medium-high heat. Add the zucchini and scallions; cook, stirring occasionally, until softened, about 6 minutes. Add the lentils, broth, and tomatoes; bring to a boil, stirring to break up the tomatoes with a spoon. Add the chicken; reduce the heat and simmer until the flavors are blended, about 8 minutes.
2 Stir the lemon juice, oregano, salt, and pepper into the soup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken

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