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 1 1/2 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 black 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 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.
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