Crockpot Chicken Corn & Lentil Soup

Directions

Place 1½ pounds boneless and skinless chicken thighs in a crockpot with 1½ cups lentils, 1 large chopped onion, 3 sliced celery ribs, 2 tablespoons tomato paste, 1 teaspoon turmeric, ¾ teaspoon cinnamon and 7 cups chicken broth.

Stir well and cook 3 to 5 hrs on high or 7 to 9 hours on low or until thighs are tender.

Remove thighs and cut into bite size pieces.

Return meat to pot along with 1 cup cooked corn kernels, 2 tablespoons lemon juice, salt and pepper to taste.

Stir well and serve hot.

Makes 8 servings.