Serves 6

Prep time 15 min.

Cook time 40 min.


8 oz. boneless, skinless chicken breast

Salt and ground black pepper

1 Tbsp. olive oil

1 cup diced onion

2 cloves garlic, minced

1 tsp. cumin

1 tsp. sweet smoked paprika

1 carton (32 oz.) College Inn® Organic Chicken Broth

1 can (14.5 oz.) Contadina® Diced Tomatoes, not drained

1 cup red lentils

1 pound zucchini (2 medium), diced into 1/2-inch pieces

Fresh parsley leaves 


  1. Season chicken with salt and pepper. Heat oil in a 4 or 5-qt. saucepan or Dutch oven over medium heat. Add chicken and sear about 5 minutes until browned on the bottom. Flip chicken and push to one side of the pan. Add onion and cook about 5 minutes until softened. Add garlic, cumin and paprika and cook 30 seconds.

  2. Add broth, tomatoes and lentils and bring to a simmer over high heat. Simmer 15 to 20 minutes over medium-low heat, until lentils are tender, checking the chicken doneness (no longer pink inside) every few minutes and removing it to a plate to shred into  bite-sized pieces while soup continues to simmer.

  3. Add zucchini and shredded chicken to soup; simmer 4 minutes until zucchini is tender.  Season to taste with salt and pepper.  Garnish with parsley.

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