Crockpot corn & lentil soup
Yield: 8 Servings
Ingredients:
1 1/2 lb Chicken thighs;boneless & ;skinless
1 1/2 c Lentils
1 lg Onion ;chopped
3 Celery ribs ;sliced
2 tb Tomato paste
1 ts Turmeric
3/4 ts Cinnamon
7 c Chicken broth
1 c Corn kernels ;cooked
2 tb Lemon juice
Instructions:
Salt Pepper 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.
Comments:
Comments are now disabled