Sunday, November 13

power soup

This is one of my favorite soups! I admit, I'm a Betty Crocker gal.....I use my BC cookbook all.the.time!
I have often made this for a new mom as well since I think it's a great comfort soup.
I made some last week and then Eden ate leftover soup most of the week. This made me very happy because it has so many great nutrients in it!
Slow Cooker Italian Chicken-Lentil Soup                   
1  lb boneless skinless chicken thighs (I usually use chx breast)
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 chicken broth                                          
1/2  teaspoon salt                                           
1/4  teaspoon pepper                                           
1 cup sliced fresh mushrooms (opt.)                                          
1 can (28 oz) diced tomatoes, undrained                                           
1/4  cup chopped fresh or 1 tablespoon dried basil leaves                                           
Shredded Parmesan cheese, if desired                                            
  •  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.
Whip up some Baking Powder Biscuits and you have an easy, super yummy dinner!

10 comments:

MiaB said...

This looks really good Kelly. I'm going to try it this week. It's always great really good soup recipes especially with the cold weather coming. Thanks for posting.

Jessica Gardner said...

I'm making this soup today - we love lentils around here. .:)

pgh moms said...

I usually throw kidney beans in my soups, but I think I'm now discovering that lentils are a much more subtle & tasty protein. I'm likin' them!

Seth & Bethany Heijermans said...

I have been making this soup for some time because you made it for Anneke when she had Eli and she passed the recipe on to me. I just love it. And I love my BC cookbook as well--didn't even realize it was from there. BC has the BEST buttermilk waffle recipe.

kellyH said...

nice Bethany! I am glad this has been passed on!

Katie Barker said...

mmm. sounds tasty. I printed the recipe out! We eat a lot of kidney beans, but I'm willing to give lentils a try!

jeileenbaylor said...

oh yum! Totally want to try this one!

Katie Barker said...

Came back to your blog looking for this recipe today. I'm making it for dinner with left over turkey.

Katie Barker said...

Came back to your blog looking for this recipe! I'm modifying it for tonight - using left over turkey instead of chicken :)

kellyH said...

I just made it with leftover turkey as well! :)