Chicken, Lentil, and Vegetable Soup

Another lentil soup

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 4  cups water
• 2  cups low sodium chicken broth (or chicken stock)
• 1  cup dried brown lentils, sorted and rinsed
• 1  cup  chopped yellow onion
• 1  celery, diced
• 2  carrots, diced
• 1  teaspoon salt (to taste)
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon fresh ground black pepper
• 2  cups  chopped cooked seasoned chicken
• 1  medium zucchini, cut in half lengthwise and diced
• 1  tablespoon  chopped fresh parsley
•  crumbled feta cheese, for topping

Directions

1. In a large soup pot over high heat, bring the water, stock, lentils, onions, celery, carrots, salt, paprika, oregano, and pepper to a boil.
2. Decrease heat to med-low and simmer, covered, for 45 minutes, stirring occasionally.
3. Add in the chicken, zucchini, and parsley; simmer, covered, until the vegetables are tender and the flavors are blended, 15-20 minutes; taste and adjust seasoning.
4. Ladle into bowls and sprinkle feta on top.