Chicken Lentil Soup

6 Servings

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, chopped
• 2 medium yellow summer squashes, diced
• 4 medium carrots, thinly sliced
• 1 cup sliced fresh 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 black pepper
• 1 28-ounce can whole peeled tomatoes, undrained
• 2 tablespoons 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.

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