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Easy Lentil Chicken Soup

fast.cook's picture
  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

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

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1882 Calories from Fat 547

% Daily Value*

Total Fat 61 g93.9%

Saturated Fat 17.5 g87.4%

Trans Fat 0 g

Cholesterol 247.9 mg82.6%

Sodium 5053.6 mg210.6%

Total Carbohydrates 181 g60.4%

Dietary Fiber 42 g168%

Sugars 23.7 g

Protein 153 g306.4%

Vitamin A 90.2% Vitamin C 194.4%

Calcium 54.6% Iron 37.2%

*Based on a 2000 Calorie diet

Easy Lentil Chicken Soup Recipe