Chicken Vegetable Soup v. Lentil

Name: Chicken Vegetable Soup v. Lentil Recipe
Yield: 10
Ingredients: 32 oz Tyson boneless skinless chicken breast; 1 head medium (5-6 dia) Cauliflower raw; 20 beans (4 long) Green Beans (snap); 2 cup Del Monte Diced Tomatos (by A25255T); 14 oz fresh zuchini (by JKALLEN20); 2 cup chopped Onions raw; 8 cloves Garlic; 2 cup chopped Carrots raw; 2 cup diced Celery raw; 4 cup Spinach fresh; 1. cup *lentils great value dried; 8 serving Pacific Natural Foods Organic Free Range Chicken Broth 1 cup; 8 tsp Herbs de Provence (by BBQRUES130); 2 tbsp Salt

Number of Servings: 10

Ingredients

32 oz Tyson boneless, skinless chicken breast 1 head, medium (5-6" dia) Cauliflower, raw 20 beans (4" long) Green Beans (snap) 2 cup Del Monte Diced Tomatos (by A25255T) 14 oz fresh zuchini (by JKALLEN20) 2 cup, chopped Onions, raw 8 cloves Garlic 2 cup, chopped Carrots, raw 2 cup, diced Celery, raw 4 cup Spinach, fresh 1. cup *lentils, great value dried 8 serving Pacific Natural Foods Organic Free Range Chicken Broth, 1 cup 8 tsp Herbs de Provence (by BBQRUES130) 2 tbsp Salt

Directions

Saute the onions, carrots, celery, and garlic until onions are translucent. Add everything else but the lentils and simmer until veggies are cooked through and chicken is done. Add lentils for last 20 minutes of cooking.

Serving Size:�8 servings

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 195.2
Total Fat: 2.4 g
Cholesterol: 52.0 mg
Sodium: 2,145.8 mg
Total Carbs: 23.5 g
Dietary Fiber: 9.4 g
Protein: 26.7 g

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