Slow Cooker Lentil and Chicken Soup
A hearty and nutritious soup perfect for chilly days, combining lentils and tender chicken in a flavorful broth.
Ingredients
Main Ingredients
- 1 pound dried lentils (green or brown)
- 6 pieces boneless skinless chicken thighs (all fat trimmed (or use chicken breast))
- 64 ounces chicken broth (2 cartons)
- 10 ounces Rotel diced tomatoes (1 can)
- 1.5 cups carrots (diced)
- 0.25 cup sofrito (my recipe)
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 0.5 teaspoon Adobo seasoning
- 0.5 teaspoon kosher salt and black pepper (to taste)
Instructions
- Dump all the ingredients in a 6-quart slow cooker and cook on high for 4 hours or low for 8 hours.
- Shred the chicken with 2 forks.
- Adjust salt and seasoning to taste, as needed.
Notes
For added flavor, consider garnishing with fresh herbs before serving.