Description
A hearty and wholesome Slow Cooker Lentil and Chicken Soup packed with tender chicken thighs, green or brown lentils, vegetables, and warming spices, perfect for an easy, comforting meal.
Ingredients
Scale
Soup Ingredients
- 1 pound dried lentils, green or brown
- 6 boneless skinless chicken thighs, about 24 ounces, all fat trimmed
- 64 ounces chicken broth (2 cartons of 32 ounces each)
- 10 ounces Rotel diced tomatoes (1 can)
- 1 1/2 cups diced carrots
- 1/4 cup sofrito
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon Adobo seasoning
- 1/2 teaspoon kosher salt
- Black pepper, to taste
Instructions
- Combine Ingredients. Dump all the ingredients into a 6-quart slow cooker, layering evenly to ensure even cooking.
- Cook the Soup. Set the slow cooker to high and cook for 4 hours, or alternatively cook on low for 8 hours until lentils and chicken are tender and fully cooked.
- Shred the Chicken. Remove the chicken thighs from the soup and use two forks to shred the meat finely, then return the shredded chicken to the slow cooker and stir well.
- Season to Taste. Adjust salt, black pepper, and other seasonings as needed before serving to enhance flavors.
Notes
- Use chicken breast instead of thighs if preferred, though thighs add more flavor and moisture.
- Sofrito can be homemade or store-bought; it adds depth of flavor to the soup.
- Ensure to trim excess fat from chicken to keep the soup lighter.
- For a thicker soup, reduce the amount of broth slightly or cook longer to evaporate excess liquid.
- This soup reheats well and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 2/3 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 12 g
- Protein: 30 g
- Cholesterol: 85 mg
