"Crockpot Corn & Lentil Soup"
| Ingredients | | | 1 1/2 | pound | chicken thighs, boneless, skinless | | | 1 1/2 | cup | lentils | | | 1 | each | onion, chopped | | | 3 | each | celery stalks, sliced | | | 2 | tablespoon | tomato paste | | | 1 | teaspoon | turmeric | | | 3/4 | teaspoon | cinnamon | | | 7 | cup | chicken broth | | | 1 | cup | corn kernels, cooked | | | 2 | tablespoon | lemon juice | | | 1 | | salt | | | 1 | | pepper | | | | | |
Directions:
| Place 1 1/2 pounds boneless and skinless chicken thighs in a crockpot with 1 1/2 cups lentils, 1 large chopped onion, 3 sliced celery ribs, 2 tablespoons tomato paste, 1 teaspoon turmeric, 3/4 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.
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