Lemony chicken and lentil soup
8
Points®
Total time: 5 hr 28 min • Prep: 8 min • Cook: 5 hr 20 min • Serves: 4 • Difficulty: Easy
Hearty and filling, this soup involves minimal preparation before going into the slow cooker. Dry lentils, which don’t require soaking like dried beans, are a filling, healthy addition. A note for buying lentils: brown or green lentils hold their shape better and will give the soup more texture, while red, orange, or yellow lentils dissolve as they cook, creating a smoother soup. Choose whichever variety you like. The lemon, spinach, and dill are fresh last-minute additions that add color and a boost of flavor. To quickly thaw the spinach before adding it to the soup, remove it from the package, place it in a microwavable bowl, and microwave on high for about 3 minutes or until thawed. Then squeeze it dry before adding it to the slow cooker.
Ingredients
Uncooked boneless skinless chicken thigh(s)
1.25 pound(s)
Reduced-sodium chicken broth
5 cup(s)
Dried lentils
1 cup(s)
Uncooked onion(s)
1 medium
Green bell pepper(s)
1 medium
Garlic
2 medium clove(s)
Ground coriander
1 tsp
Chopped frozen spinach
10 oz
Lemon zest
1 tsp
Fresh lemon juice
1 Tbsp
Dill
2 Tbsp
Instructions
1
Put the chicken, broth, lentils, onion, bell pepper, garlic, and coriander in a 5–6-quart slow cooker. Cover the slow cooker and cook until the chicken and lentils are tender, 4–5 hours on high or 8–10 hours on low.
2
Lift the chicken from the soup and set aside until cool enough to handle. Pull the chicken from the bones, then tear or cut the chicken into bite-size pieces.
3
Meanwhile, add the spinach, lemon zest, lemon juice, and dill to the slow cooker. Return the chicken to the pot; cover and cook on high until heated through, about 20 minutes. Yields 2 cups pers serving.
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