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! 88
88
Ingredients
| 1 ½ | pound |
chicken thighs, boneless, skinless
boneless, skinless |
|
| 1 ½ | cup |
lentils
|
|
| 1 | each |
onions
chopped |
|
| 3 | each |
celery stalks
sliced |
|
| 2 | tablespoons |
tomato paste
|
|
| 1 | teaspoon |
turmeric
|
|
| ¾ | teaspoons |
cinnamon
|
|
| 7 | cups |
chicken broth
|
|
| 1 | cup |
corn
cooked |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | x |
salt
|
* |
| 1 | x |
black pepper
|
* |
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.
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?
