Crockpot corn and lentil soup

8 servings

Ingredients

Quantity Ingredient
1½ pounds Chicken thighs;boneless &
;skinless
1½ cup Lentils
1 large Onion ;chopped
3 Celery ribs ;sliced
2 tablespoons Tomato paste
1 teaspoon Turmeric
¾ teaspoon Cinnamon
7 cups Chicken broth
1 cup Corn kernels ;cooked
2 tablespoons Lemon juice
Salt
Pepper

Directions

Place 1½ pounds boneless and skinless chicken thighs in a crockpot with 1 ½ cups lentils, 1 large chopped onion, 3 sliced celery ribs, 2 tablespoons tomato paste, 1 teaspoon turmeric, ¾ 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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