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Lemony Chicken-Lentil Soup

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By Betty Crocker Kitchens
Updated Oct 7, 2010
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A zesty soup made using chicken and lentil served hot on dinner table.

Lemony Chicken-Lentil Soup

  • Prep Time 15 min
  • Total 1 hr 10 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 3 medium carrots, chopped (1 1/2 cups)
  • 2 cloves garlic, finely chopped
  • 1 cup dried lentils (8 ounces), sorted and rinsed
  • 2 tablespoons tomato paste
  • 2 cans (14 1/2 ounces each) ready-to-serve chicken broth
  • 2 cups cut-up cooked chicken
  • 2 tablespoons grated lemon peel

Instructions

  • Step 
    1
    Heat oil in 3-quart saucepan over medium-high heat. Cook onion, carrots and garlic in oil about 5 minutes, stirring occasionally, until carrots are tender.
  • Step 
    2
    Stir in lentils, tomato paste and broth. Heat to boiling; reduce heat to low. Cover and simmer about 40 minutes or until lentils are tender.
  • Step 
    3
    Stir in chicken and lemon peel. Cook about 5 minutes or until hot.

Nutrition

225 Calories
7g Total Fat
24g Protein
24g Total Carbohydrate

Nutrition Facts

Serving Size: 1 serving
Calories
225
Calories from Fat
65
Total Fat
7g
Saturated Fat
1g
Cholesterol
40mg
Sodium
510mg
Total Carbohydrate
24g
Dietary Fiber
8g
Protein
24g
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch; 2 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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