Column: Fall weather means fall flavors

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ITALIAN CHICKEN-LENTIL SOUP

Servings: makes 8 servings

Preparation time: 15 minutes

Cooking time: 5 to 6 hours, plus 15 minutes

 

INGREDIENTS

1 medium onion, chopped

2 medium zucchini, chopped (about 3 cups)

3 cups sliced carrots

12 ounces dried lentils, sorted and rinsed

6 1/4 cups no-salt-added chicken broth

1 teaspoon coarse salt

1/2 teaspoon pepper

1 1/2 pounds boneless skinless chicken thighs

8 ounces sliced fresh mushrooms

3 (14.5-ounce) cans no-salt-added fire-roasted or regular tomatoes, undrained

5 teaspoons dried basil

Shredded parmesan, if desired

 

In a 4-quart or larger slow cooker, mix onion, zucchini, carrots, lentils, broth, salt and pepper. Top with chicken. Cover; cook on low 5 to 6 hours. Remove chicken from cooker to plate. Shred, using 2 forks; return chicken to cooker. Stir in mushrooms and tomatoes. Cover; cook about 15 minutes longer or until thoroughly heated. Top each serving with basil and parmesan. (Adapted from “Betty Crocker: The Big Book of Chicken,” Houghton Mifflin Harcourt, 2015.)

Per serving: 336 calories, 29 grams protein, 5 grams fat (14 percent calories from fat), 1.4 grams saturated fat, 42 grams carbohydrate, 79 milligrams cholesterol, 442 milligrams sodium, 9 grams fiber. Carb count: 3.

By |Sep. 9, 2015|

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