Here’s a scrumptious skillet dinner packed with chicken and veggies; served with cheese - ready in 45 minutes.
Chicken Lentil Soup
- Prep Time 15 min
- Total 45 min
- Servings 6
- Ingredients 13
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
- 1 medium onion, chopped (1/2 cup)
- 2 medium yellow summer squash, diced (2 cups)
- 4 medium carrots, thinly sliced (2 cups)
- 1 cup sliced mushrooms (3 ounces)
- 1 cup dried lentils (8 ounces), sorted and rinsed
- 1/4 cup chopped fresh or 1 tablespoon dried basil leaves
- 4 1/2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (28 ounces) Italian pear-shaped tomatoes, undrained
- Grated Parmesan cheese
Instructions
-
Step1Heat oil in Dutch oven over medium-high heat. Cook chicken and onion in oil 5 minutes, stirring occasionally, until chicken is no longer pink in center.
-
Step2Stir in remaining ingredients except cheese, breaking up tomatoes.
-
Step3Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover and cook 20 to 25 minutes or until lentils are tender. Serve with cheese.
Nutrition
265
Calories
6g
Total Fat
31g
Protein
33g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 265
- Calories from Fat
- 55
- Total Fat
- 6g
- Saturated Fat
- 1g
- Cholesterol
- 45mg
- Sodium
- 1230mg
- Total Carbohydrate
- 33g
- Dietary Fiber
- 11g
- Protein
- 31g
% Daily Value*:
- Iron
- 30%
- 30%
Exchanges:
2 Starch; 1 Vegetable; 2 Very Lean Meat;Tips from the Betty Crocker Kitchens
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