Description
Comforting slow‑cooker chicken and lentil soup with hearty vegetables and warming spices—perfect for easy weeknight meals.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup dried lentils (green or brown), rinsed
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 (14-15 oz) can diced tomatoes (with juices)
- 6 cups low‑sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried thyme (or rosemary)
- 1/2 tsp paprika (optional)
- Salt & pepper, to taste
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Place chicken, lentils, onion, carrots, celery, garlic, and diced tomatoes into the slow cooker.
- Pour in chicken broth and sprinkle cumin, thyme, paprika, salt, and pepper evenly over the top.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until lentils are tender and chicken is cooked through.
- Carefully remove chicken to a cutting board, shred or chop into bite‑sized pieces, then return to the soup and stir.
- Taste and adjust seasoning if needed—add more salt, pepper, or herbs as desired.
- Ladle soup into bowls and garnish with fresh parsley before serving.
- Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for longer storage.
Notes
- Use chicken thighs for extra richness and tenderness.
- Feel free to substitute red lentils—cooking time may be shorter.
- Add spinach or kale in the last 30 minutes for extra greens.
- For a creamier texture, mash a few lentils against the cooker side before serving.
- Ideal for meal prep—flavors deepen after resting overnight.
Nutrition
- Serving Size: 1 cup
- Calories: 240 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 50 mg