Easy Lentil Chicken Soup
|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|
|Freshly ground pepper||1⁄4 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
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.