Soups & Stews |
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Italian Chicken Lentil Soup - 1998
Recipe courtesy of Don Wozny
INGREDIENTS
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.
- 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.
