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Crockpot Chicken Corn and Lentil Soup


If you're looking for a new kind of chicken and vegetable soup, this delicious crockpot recipe is your ultimate answer!













Trans-fat Free, High Fiber


1 ½ pound chicken thighs, boneless, skinless
boneless, skinless
1 ½ cup lentils
1 each onions
3 each celery stalks
2 tablespoons tomato paste
1 teaspoon turmeric
¾ teaspoons cinnamon
7 cups chicken broth
1 cup corn
2 tablespoons lemon juice
1 x salt
1 x black pepper


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 387g (13.7 oz)
Amount per Serving
Calories 43033% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 382mg 16%
Total Carbohydrate 12g 12%
Dietary Fiber 12g 49%
Sugars g
Protein 71g
Vitamin A 7% Vitamin C 13%
Calcium 5% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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