Another soup we just tried recently was Slow Cooker Italian Chicken-Lentil Soup from Betty Crocker. Although the consensus in this household was that lentils do not taste as good as peas, we are still open minded about lentils. After all, I still have a bag of lentils sitting in my pantry somewhere that needs to be cooked.
The ingredients were boneless chicken thigh, carrots, zucchini, mushroom, onion, lentils, diced tomatoes, chicken broth, basil, salt and pepper. Oh, and Parmesan Cheese for toppings.
The veggies were chopped up. At the time, I followed the recipe for the amount of mushrooms for this recipe. I could have put in a whole box of mushrooms and still have plenty of room in the crock pot.
After putting the veggies into the crock pot, the rinsed lentils went into the pot as well.
Then the broth…
Peppered it… I did not salt it since I usually salt soup at the end of cooking time. Plus, the broth already had some salt in it..
Then I put in the cut up chicken meat next.
Stirred it, covered, and cooked it for 5 to 6 hours.
About 15 minutes prior serving, I added the tomatoes into the pot.
And 15 minutes later… oh, and I forgot the basil!
Served it with Parmesan cheese….
This was the left over for lunch. I had to throw away a lot of the juice, so next time I’m going to double up the amount of veggies and meat. Until my next soup try outs! 🙂
Print recipe here.
Slow Cooker Italian Chicken-Lentil Soup
Recipe adapted from: Betty Crocker
2 lbs boneless, skinless chicken thighs, cut into chunks
1 medium onion, chopped (about ½ cup)
1 medium zucchini, halved, sliced into ½ inch thick (about 2 cups)
4 medium carrots, sliced (about 2 cups)
1 cup dried lentil, sorted and rinsed
4½ cups chicken broth (64 oz)
Salt and pepper
8 oz sliced fresh mushrooms
1 can 28 oz diced tomatoes, undrained
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
Shredded Parmesan cheese
In a crock pot, put in the onion, zucchini, carrots, lentis, broth and pepper. Add uncooked chicken, remove all fat.
Cover, cook in low setting for 5 to 6 hours.
15 minutes prior serving, stir in the tomatoes and mushrooms. Sprinkle with basil.
Serve with Parmesan cheese if desired.