Chicken Lentil Soup
A flavorful soup with a smoked paprika-scented broth, tender chicken, red lentils, tomatoes and zucchini that's perfect with a green salad for dinner.
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
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.
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.
Add zucchini and shredded chicken to soup; simmer 4 minutes until zucchini is tender. Season to taste with salt and pepper. Garnish with parsley.
