Italian Lentil Soup - Slow Cooker

• 1 lb chicken thighs, boneless & skinless
• 1 medium onion, chopped (1/2 cup)
• 1 medium zucchini, chopped (2 cups)
• 4 medium carrots, sliced (2 cups)
• 1 cup dried lentils (8 oz), sorted & rinsed
• 4½ cups Progresso® chicken broth (from two 32-oz cartons)
• ½ tsp salt
• ¼ tsp pepper
• 1 cup fresh mushrooms, sliced (3 oz)
• 1 can (28 oz) organic diced tomatoes, do not drain
• ¼ cup chopped fresh or 1 tablespoon dried basil leaves
• 1 Tbsp garlic, diced

• Remove fat from chicken.
• In 3½ - 4 quart slow cooker, mix onion, zucchini, carrots, lentils, broth, salt and pepper.
• Add chicken.
• Cover and cook on low heat setting 5 to 6 hours.
• Remove chicken from slow cooker.
• Use 2 forks to pull chicken into shreds.
• Return chicken to slow cooker and stir in mushrooms and tomatoes.
• Cover and cook on low heat setting about 15 minutes longer or until thoroughly heated.
• Sprinkle with basil and serve with cheese.
  
  Shredded Parmesan cheese, if desired

 This is a Betty Crocker recipe. I added about 2 handfuls of egg noodles in the end..