Italian Chicken-Lentil Soup
Equipment
Ingrediënten
- 4 medium carrots sliced (2 cups)
- 1 medium zucchini chopped (2 cups)
- 1 medium onion chopped (½ cup)
- 1 cup dried lentils 8 oz, sorted, rinsed
- 4½ cups chicken broth from two 32-oz cartons
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 lb boneless skinless chicken thighs trimmed of excess fat
- 1 can 28 oz diced tomatoes, undrained
- 1 cup sliced fresh mushrooms 3 oz
- ¼ cup chopped fresh or 1 tablespoon dried basil leaves
- Shredded Parmesan cheese if desired
Instructies
- Spray 3½- to 6-quart slow cooker with cooking spray.
- In slow cooker, mix carrots, zucchini, onion, lentils, broth, salt and pepper; top with chicken.
- Cover; cook on Low heat setting 5 to 6 hours.
- Transfer chicken from slow cooker to cutting board.
- Use 2 forks to pull chicken into shreds.
- Return chicken to slow cooker.
- Stir in tomatoes and mushrooms.
- Cover; cook about 15 minutes or until thoroughly heated.
- Sprinkle with basil.
- Serve with cheese.
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