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Soups & Stews

Italian Chicken Lentil Soup - 1998
​​​​​​​​​​​​​​​​Recipe courtesy of Don Wozny

INGREDIENTS
  • 1 tablespoon  vegetable oil
  • 1 pound  boneless skinless chicken breasts -- cut into 1" pieces
  • 1 medium  onion -- chopped (1/2 c)
  • 2 medium  yellow summer squash -- diced (2 c)
  • 4 medium  carrots -- thinly sliced (2 c)
  • 1 cup  mushrooms -- sliced (3 oz)
  • 1 cup  dried lentils -- sorted & rinsed
  • 1 tablespoon  dried basil
  • 4 ½ cups  chicken broth
  • ½ teaspoon  salt
  • ¼ teaspoon  pepper
  • 1 can  Italian tomatoes -- undrained (28 oz)
  • grated parmesan cheese


​​PREPARATION
Heat oil in Dutch oven over medium-high heat.  Cook chicken and onion in oil 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center.  Stir in remaining ingredients except cheese; break up tomatoes.  Heat to boiling, stirring occasionally; reduce heat to medium-low.  Cover and cook 30 to 45 minutes or until lentils are tender.  Serve with cheese.​

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  • Home
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