Chicken Lentil Soup
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
2 medium yellow summer squash, diced
4 medium carrots, thinly sliced
1 cup sliced mushrooms
1 cup dried lentils, sorted and rinsed
¼ cup chopped fresh basil leaves
4½ cups reduced-sodium chicken broth
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 can (28 ounces) Italian pear-shaped tomatoes, undrained
2 Tbsp grated Parmesan cheese
Heat oil in Dutch oven over medium-high heat. Cook chicken and onion in oil 5 minutes, stirring occasionally, until chicken is no longer pink in center.
Stir in remaining ingredients except cheese, breaking up tomatoes.
Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover and cook 20 to 25 minutes or until lentils are tender. Serve with cheese.
Makes 6 servings.