Crockpot corn and lentil soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Chicken thighs;boneless & |
| ;skinless | ||
| 1½ | cup | Lentils |
| 1 | large | Onion ;chopped |
| 3 | Celery ribs ;sliced | |
| 2 | tablespoons | Tomato paste |
| 1 | teaspoon | Turmeric |
| ¾ | teaspoon | Cinnamon |
| 7 | cups | Chicken broth |
| 1 | cup | Corn kernels ;cooked |
| 2 | tablespoons | Lemon 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.