Slow Cooker Italian Chicken-Lentil Soup

By ctozzi

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 medium onion, chopped (1/2 cup)
• 1 medium zucchini, chopped (2 cups)
• 4 medium carrots, sliced (2 cups)
• 1 cup dried lentils (8 oz), sorted, rinsed
• 4 1/2 cups Progresso® chicken broth (from two 32-oz cartons)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup sliced fresh mushrooms (3 oz)
• 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
• 1/4 cup chopped fresh or 1 tablespoon dried basil leaves
• Shredded Parmesan cheese, if desired

Details

Servings 6
Preparation time 15mins
Cooking time 20mins
Adapted from bettycrocker.com

Preparation

Step 1

Remove fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, zucchini, carrots, lentils, broth, salt and pepper. Add chicken.
Cover; cook on Low heat setting 5 to 6 hours.
Remove chicken from slow cooker. Use 2 forks to pull chicken into shreds. Return chicken to slow cooker. Stir in mushrooms and tomatoes. Cover; cook on Low heat setting about 15 minutes longer or until thoroughly heated. Sprinkle with basil. Serve with cheese.