Italian Chicken-Lentil Soup

 

1

lb boneless skinless chicken thighs

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 and rinsed

4 1/2

cups Progresso® reduced-sodium chicken broth

1/4

teaspoon pepper

1

cup sliced mushrooms (3 oz)

1

can (28 oz) diced tomatoes, undrained

1/4

cup chopped fresh or 1 tablespoon dried basil leaves

Shredded Parmesan cheese, if desired

• 1 Remove fat from chicken. In 3 1/2- to 6-quart slow cooker, mix remaining ingredients except mushrooms, tomatoes, basil and cheese. Add chicken.
• 2 Cover and cook on Low heat setting 5 to 6 hours.
• 3 Remove chicken from cooker; place on cutting board. Use 2 forks to pull chicken into shreds. Return chicken to cooker. Stir in mushrooms and tomatoes. Cover and cook on Low heat setting about 15 minutes or until heated through. Sprinkle with basil. Serve with cheese.