Description
This Slow Cooker Lentil and Chicken Soup is a hearty and comforting meal featuring tender chicken thighs, nutrient-rich lentils, and aromatic spices, perfect for a warming lunch or dinner.
Ingredients
Scale
Main Ingredients
- 1 pound dried lentils, green or brown
- 6 boneless skinless chicken thighs, about 24 ounces, all fat trimmed (or use chicken breast)
- 2 cartons chicken broth, 32 ounces each
- 1 10-ounce can Rotel diced tomatoes
- 1 1/2 cups carrots, diced
- 1/4 cup sofrito (homemade or store-bought)
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon Adobo seasoning
- 1/2 teaspoon kosher salt
- Black pepper, to taste
Instructions
- Combine Ingredients: Dump all the ingredients into a 6-quart slow cooker, ensuring the chicken is evenly distributed and the spices are sprinkled over the mixture.
- Cook Soup: Cook on high for 4 hours or on low for 8 hours until the lentils are tender and the chicken is fully cooked through.
- Shred Chicken: Remove the chicken thighs from the slow cooker and shred them with two forks, then return the shredded chicken back into the soup.
- Adjust Seasoning: Taste the soup and adjust salt and black pepper as needed to suit your preference before serving.
Notes
- If you prefer a thicker soup, use less chicken broth or simmer the soup uncovered for the last 30 minutes to reduce liquid.
- Sofrito can be homemade with blended onions, peppers, garlic, and herbs or store-bought for convenience.
- Use chicken breasts as a leaner option, but thighs provide more flavor and tenderness.
- Rinse lentils under cold water before adding to slow cooker to remove any debris.
- For added heat, include a pinch of cayenne pepper or hot sauce.
Nutrition
- Serving Size: 1 2/3 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 12 g
- Protein: 28 g
- Cholesterol: 70 mg
