Lemony chicken and lentil soup
Uncooked boneless skinless chicken thigh(s)
Reduced-sodium chicken broth
1 medium, chopped
1 medium, seeded and chopped
2 medium clove(s), minced
Chopped frozen spinach
10 oz, thawed and squeezed dry
1 tsp, grated
Fresh lemon juice
2 Tbsp, or parsley, fresh, chopped
- 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.
- 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.
- 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.