Tuesday, May 18, 2010

Zucchini Chicken Lentil Soup

2 boneless skin chicken breasts
1 Tbsp olive oil
1 Tbsp butter
1/4 tsp salt
1/8 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. granulated garlic
1/4 tsp. marjoram

8 cups chicken broth
3/4 c. brown lentils
1 can tomatoes, undrained
1 onion, chopped
2 carrots, cut into thin coins
4 zucchini, cut into quarters and then sliced

Combine salt, pepper, paprika, garlic, and marjoram. Sprinkle chicken with combined spices. Cook in olive oil and butter over medium heat with onion until chicken is well browned, but not charred. Removed chicken from pan. Set aside.

Add broth and stir, scrapping bottom of pan, to deglaze. Add lentils and tomatoes and simmer until lentils are tender, about 30 minutes. When chicken is cooled, shred. Add carrots, zucchini, and shredded chicken. Simmer until vegetables are cooked.

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