Crockpot corn and lentil soup

8 servings

Ingredients

QuantityIngredient
poundsChicken thighs;boneless &
;skinless
cupLentils
1largeOnion ;chopped
3Celery ribs ;sliced
2tablespoonsTomato paste
1teaspoonTurmeric
¾teaspoonCinnamon
7cupsChicken broth
1cupCorn kernels ;cooked
2tablespoonsLemon juice
Salt
Pepper

Directions

Place 1½ pounds boneless and skinless chicken thighs in a crockpot with 1 ½ 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.