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Chicken Corn & Lentil Soup
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1-1/2 lb Chicken thighs, boneless & skinless
1-1/2 cups Lentils
1 lg onion, chopped
3 celery ribs, sliced
2 tbl tomato paste
1 tsp. turmeric
3/4 tsp cinnamon
7 cups chicken broth
1 cup corn kernels, cooked
2 tbl lemon juice
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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