Description
A hearty and flavorful Slow Cooker Lentil and Chicken Soup combining tender lentils, succulent chicken thighs, and aromatic spices for a comforting meal that's easy to prepare and perfect for any day.
Ingredients
Scale
Main Ingredients
- 1 pound dried lentils, green or brown
- 6 boneless skinless chicken thighs, all fat trimmed (about 24 ounces)
- 2 cartons chicken broth (32 ounces each)
- 1 10-ounce can Rotel diced tomatoes
- 1 1/2 cups carrots, diced
- 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, ensuring the lentils, chicken thighs, broth, diced tomatoes, carrots, sofrito, and spices are well mixed.
- Cook Soup: Set the slow cooker to high and cook for 4 hours, or alternatively on low for 8 hours until the lentils are tender and chicken is cooked through.
- Shred Chicken: Remove the chicken thighs and shred them using two forks, then return shredded chicken back to the soup for even distribution.
- Season to Taste: Adjust the salt and black pepper as needed according to your preference, stirring well to incorporate the flavors.
Notes
- Using green or brown lentils works best as they hold shape and texture during slow cooking.
- Chicken thighs provide richer flavor and remain tender; chicken breast can be used for a leaner option.
- Sofrito adds depth and aroma; if unavailable, use a mixture of onions, garlic, bell peppers, and herbs.
- Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For thicker soup, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.
Nutrition
- Serving Size: 1 2/3 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 12 g
- Protein: 30 g
- Cholesterol: 70 mg
