Recipe: Italian Chicken Lentil Soup (using chicken thighs) (crock pot)

ITALIAN CHICKEN LENTIL SOUP

1 pound 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 ounces), sorted and rinsed
4 1/2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sliced mushrooms (3 ounces)
1 (28 ounce) can diced tomatoes, undrained
1/4 cup chopped fresh basil leaves (or 1 tablespoon dried basil) (for garnish)
Shredded Parmesan cheese (optional, for serving)

Remove fat from chicken; set aside.

Mix remaining ingredients except mushrooms, tomatoes, basil and cheese 3 1/2 to 6-quart slow cooker. Add chicken.

Cover and cook on low heat setting 5 to 6 hours or until lentils are tender and chicken is no longer pink when centers of thickest pieces are cut.

Remove chicken from slow cooker. Use 2 forks to pull chicken into shreds. Return chicken to slow 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.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Comfort Casseroles, Betty Crocker Recipe Magazine #169, January 2001