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Chicken Lentil Soup

Chicken Lentil Soup

A flavorful chicken lentil soup recipe with a smoked paprika-scented broth, tender chicken, red lentils, tomatoes and zucchini that’s perfect with a green salad for dinner. Discover how to make this amazing chicken lentil soup recipe and be the star of your next family get together!

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Serves 6

Prep time 15 min.

Cook time 40 min.

Ingredients

  • 8 oz. boneless, skinless chicken breast
  • Salt and ground black pepper
  • 1 Tbsp. olive oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1 tsp. cumin
  • 1 tsp. sweet smoked paprika
  • 1 carton (32 oz.) College Inn® Organic Chicken Broth
  • 1 can (14.5 oz.) Contadina® Diced Tomatoes, not drained
  • 1 cup red lentils
  • 1 pound zucchini (2 medium), diced into 1/2-inch pieces
  • Fresh parsley leaves

Directions

  1. Season chicken with salt and pepper. Heat oil in a 4 or 5-qt. saucepan or Dutch oven over medium heat. Add chicken and sear about 5 minutes until browned on the bottom. Flip chicken and push to one side of the pan. Add onion and cook about 5 minutes until softened. Add garlic, cumin and paprika and cook 30 seconds.
  2. Add broth, tomatoes and lentils and bring to a simmer over high heat. Simmer 15 to 20 minutes over medium-low heat, until lentils are tender, checking the chicken doneness (no longer pink inside) every few minutes and removing it to a plate to shred into bite-sized pieces while soup continues to simmer.
  3. Add zucchini and shredded chicken to soup; simmer 4 minutes until zucchini is tender. Season to taste with salt and

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