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Receta Chicken Lentil Soup
by Global Cookbook

Chicken Lentil Soup
Calificación: 0/5
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  Raciónes: 6

Ingredientes

  • 1 Tbsp. extra virgin olive oil or possibly
  • 1 Tbsp. vegetable oil
  • 1 lb boneless skinless chicken breast halves cut into 1" pcs
  • 1/2 c. minced onion
  • 2 c. yellow squash (summer), diced
  • 2 c. thinly sliced carrots
  • 1 c. sliced mushrooms (3 ounces0
  • 8 ounce dry lentils (1 c.) sorted & rinsed
  • 1/4 c. minced fresh basil or possibly or possibly 1 tbsp dry basil
  • 4 1/2 c. chicken broth
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 28 ounce canned Italian tomatoes Grated Parmesan cheese

Direcciones

  1. Heat oil in Dutch oven over medium-high heat. Cook chicken and onion in oil 5 minute, stirring occasionally, till chicken is no longer pink in center.
  2. Stir in remaining ingredients except cheese, breaking up tomatoes.
  3. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover and cook 20 to 25 min or possibly till lentils are tender. Serve with cheese. 6 servings.
  4. Tablespoons(Cook):"0:30"
  5. Serving Ideas : Serve with: Complete the meal by serving it with crusty who
  6. NOTES : Health Twist:To reduce the amount of sodium to just 810mg per serving, use reduced-sodium chicken broth.
  7. The WW Points were calculated using MC