Slow cooker lemony chicken and lentil soup
0
Points®
Total time: 5 hr 35 min • Prep: 15 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.
Ingredients
Uncooked skinless boneless chicken thigh
1¼ pound(s)
Reduced sodium chicken broth
5 cup(s)
Dried lentils
1 cup(s)
Onion
1 medium, chopped
Green bell pepper
1 medium, seeded and chopped
Garlic
2 clove(s), minced
Ground coriander
1 tsp
Chopped frozen spinach
10 oz, thawed and squeezed dry
Lemon zest
1 tsp, finely grated
Fresh lemon juice
1 Tbsp
Dill
2 Tbsp, or parsley, chopped
Instructions
1
Put the chicken, broth, lentils, onion, bell pepper, garlic, and coriander in a 5- to 6-quart slow cooker. Cover the slow cooker and cook until the chicken and lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
2
Remove 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 cooker; cover and cook on High until heated through, about 20 minutes.
4
Serving size: 2 cups
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