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Italian chicken, lentil and vegetable soup


hearty and flavorful broth loaded with tender chicken, Washington grown lentils and plenty of vegetables.

Rate this recipe 2.9/5 (10 Votes)


  • 3 strips thick sliced peppered bacon, diced
  • 2 medium carrots, peeled and diced
  • 1 medium onion, peeled and diced
  • 2 ribs celery, diced
  • 2 T tomato paste
  • 1 t Italian seasoning
  • 1/2 t chili powder
  • 1 bay leaf
  • 1 C diced cooked chicken meat
  • 1 C lentils
  • 2 C assorted vegetables, cut into bite sized pieces (peas, corn, green beans, cauliflower, cabbage...anything you like)
  • 5 C chicken or vegetable stock


Servings 8
Level of difficulty Easy
Preparation time 15mins
Cooking time 120mins
Cost Budget Friendly


Step 1

Brown the bacon in the skillet, then add the carrots, cooking for a few minutes. Then add the onion, celery and dry herbs. Cook until the onions are translucent and fragrant. Add tomato paste (pincer) and cook for 2 more minutes, stirring occasionally.

Step 2

In Crock pot, add lentils, chicken, vegetables and stock. Then add bacon/mirepoix/tomato mixture. stir well and cook on high in crock pot for 2 hours or until lentils are soft. Season with salt and pepper.

Step 3

Serve piping hot with crusty bread, parmesan cheese and black pepper.

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Chef Tips and Tricks

VIDEO: Chicken Quesadillas

These quick and easy chicken quesadillas are the perfect, last-minute family dinner!


  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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