Chicken, Lentil, and Vegetable Soup |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Another lentil soup Ingredients:
4 cups water |
2 cups low sodium chicken broth (or chicken stock) |
1 cup dried brown lentils, sorted and rinsed |
1 cup chopped yellow onion |
1 celery, diced |
2 carrots, diced |
1 teaspoon salt (to taste) |
1/2 teaspoon paprika |
1/4 teaspoon dried oregano |
1/4 teaspoon fresh ground black pepper |
2 cups chopped cooked seasoned chicken |
1 medium zucchini, cut in half lengthwise and diced |
1 tablespoon chopped fresh parsley |
crumbled feta cheese, for topping |
Directions:
1. In a large soup pot over high heat, bring the water, stock, lentils, onions, celery, carrots, salt, paprika, oregano, and pepper to a boil.
2. Decrease heat to med-low and simmer, covered, for 45 minutes, stirring occasionally.
3. Add in the chicken, zucchini, and parsley; simmer, covered, until the vegetables are tender and the flavors are blended, 15-20 minutes; taste and adjust seasoning.
4. Ladle into bowls and sprinkle feta on top.
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