Slow Cooker Red Lentil, Fennel and Chicken Soup
This thick and satisfying soup has tailgating or sidelines or post-game meal written all over it.
Servings: 12 People
Equipment
Ingredients
- 2 onions chopped
- 3 cloves garlic minced
- 1 large fennel bulb cored and chopped (about 1½ cups)
- 2 large carrots peeled and chopped (about 1 cup)
- ½ pound dried red lentils
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 pounds boneless skinless chicken breasts diced small
- 5 cups less-sodium chicken broth
- 1 28-ounce can crushed tomatoes
- Kosher salt and freshly ground pepper to taste
- ½ cup roughly 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 travels well and is perfect for sharing at events. Just bring the parsley separate and garnish just before serving.
Nutrition
Calories: 199kcal | Carbohydrates: 21g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 583mg | Potassium: 842mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2107IU | Vitamin C: 16mg | Calcium: 65mg | Iron: 3mg