Description
A hearty and flavorful Slow Cooker Lentil and Chicken Soup made with tender chicken thighs, nutritious lentils, and a blend of spices for a comforting meal perfect for any day.
Ingredients
Scale
Main Ingredients
- 1 pound dried lentils, green or brown
- 6 boneless skinless chicken thighs (about 24 ounces total), all fat trimmed
- 2 cartons (32 ounces each) chicken broth
- 1 can (10 ounces) Rotel diced tomatoes
- 1 1/2 cups carrots, diced
- 1/4 cup sofrito (prepared from recipe)
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon Adobo seasoning
- 1/2 teaspoon kosher salt
- Black pepper, to taste
Instructions
- Combine Ingredients: Place all ingredients into a 6-quart slow cooker, ensuring lentils, chicken, broth, vegetables, and seasonings are evenly distributed.
- Cook Soup: Set the slow cooker to high and cook for 4 hours or on low for 8 hours until lentils and chicken are tender and flavors have melded together.
- Shred Chicken: Remove the chicken thighs and shred them using two forks, then return the shredded chicken to the slow cooker and stir well.
- Adjust Seasonings: Taste the soup and adjust salt, pepper, or other seasonings as desired before serving.
Notes
- If you prefer chicken breast, substitute it for thighs but adjust cooking time as breast cooks faster.
- Sofrito adds a depth of flavor; if unavailable, substitute with a mix of sautéed onions, garlic, and bell peppers.
- For thicker soup, reduce chicken broth by 1/2 cup or cook longer uncovered to reduce liquid.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 2/3 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 15 g
- Protein: 30 g
- Cholesterol: 75 mg
