Description
This Slow Cooker Chicken and Lentil Soup is a hearty, nutritious, and comforting dish perfect for chilly days. Packed with tender chicken, protein-rich lentils, and a flavorful blend of vegetables and spices, this soup simmers all day in a slow cooker to develop deep, warming flavors with minimal effort.
Ingredients
Scale
Soup Ingredients
- 1 lb chicken breast
- 1 cup lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 tsp thyme
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Combine Ingredients: Place the chicken breast, lentils, chopped onion, diced carrots, diced celery, and minced garlic into the slow cooker, layering evenly.
- Add Broth: Pour 6 cups of chicken broth over the ingredients ensuring everything is covered sufficiently for even cooking.
- Season Soup: Sprinkle in 1 teaspoon of thyme, 1 teaspoon of cumin, and add salt and pepper according to your taste preferences.
- Cook Slowly: Cover the slow cooker and set it to cook on low for 6 to 8 hours or on high for about 4 hours, allowing flavors to meld and the lentils to soften.
- Shred Chicken: Once cooking is complete, remove the chicken breasts and shred them with two forks, then return the shredded chicken to the soup.
- Serve: Stir the soup well to combine all ingredients evenly and enjoy hot for a nutritious, warming meal.
Notes
- For a thicker soup, reduce the broth quantity or allow the soup to cook uncovered for the last 30 minutes.
- Feel free to add chopped spinach or kale near the end of cooking for extra greens.
- Use dried lentils as specified; if using canned lentils, reduce cooking time accordingly.
- Adjust spices to personal taste, adding a pinch of chili flakes for a subtle heat.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
