Easy Lentil Chicken Soup Recipe
Summary
Ingredients
| Olive oil | 2 Teaspoon | |
| Zucchini | 1 Large, diced | |
| Scallions | 4 , sliced | |
| Lentils | 2 Can (10oz), drained | |
| Sodium chicken broth | 2 Cup (16 tbs) | |
| Italian tomatoes | 1 Can (10oz) | |
| 2 cups shredded cooked chicken | ||
| Lemon juice | 2 Teaspoon | |
| 1 tablespoon chopped fresh oregano, or 1 teaspoon dried | ||
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
1 Heat the oil in a Dutch oven or large saucepan over medium-high heat. Add the zucchini and scallions; cook, stirring occasionally, until softened, about 6 minutes. Add the lentils, broth, and tomatoes; bring to a boil, stirring to break up the tomatoes with a spoon. Add the chicken; reduce the heat and simmer until the flavors are blended, about 8 minutes.
2 Stir the lemon juice, oregano, salt, and pepper into the soup.
2 Stir the lemon juice, oregano, salt, and pepper into the soup.
Chef
