Kosher salt and freshly ground black pepper(to taste)
½cuproughly chopped fresh parsley(plus more to serve if desired)
Instructions
In a large (5-quart or more) slow cooker, combine the onion, garlic, fennel, carrots, lentils, cumin, coriander, chicken, broth, and tomatoes. Season with salt and pepper.
Cook on high for 4 hours. Taste and adjust the seasonings as needed. Stir in the parsley and serve. Sprinkle servings with additional parsley if desired.
Notes
This soup will keep in the fridge for up to 5 days, well covered. Reheat in a pot over medium-low heat. It will thicken in the fridge, so you will likely have to add more broth or water to thin it out.
You can also freeze this soup. Defrost in the fridge overnight. It will also need thinning out when reheating.