Chicken, Lentil, And Vegetable Soup - cooking recipe

Ingredients

4 cups water
2 cups low sodium chicken broth (or chicken stock)
1 cup dried brown lentils, sorted and rinsed
1 cup chopped yellow onion
1 celery, diced
2 carrots, diced
1 teaspoon salt (to taste)
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
2 cups chopped cooked seasoned chicken
1 medium zucchini, cut in half lengthwise and diced
1 tablespoon chopped fresh parsley
crumbled feta cheese, for topping

Preparation

In a large soup pot over high heat, bring the water, stock, lentils, onions, celery, carrots, salt, paprika, oregano, and pepper to a boil.
Decrease heat to med-low and simmer, covered, for 45 minutes, stirring occasionally.
Add in the chicken, zucchini, and parsley; simmer, covered, until the vegetables are tender and the flavors are blended, 15-20 minutes; taste and adjust seasoning.
Ladle into bowls and sprinkle feta on top.