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.

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