Description
A hearty and nutritious soup made in a slow cooker, featuring chicken, red lentils, and fennel in a silky tomato base.
Ingredients
Scale
- 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)
- 1/2 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
- 1/2 cup roughly chopped fresh parsley (plus more to serve if desired)
Instructions
- In a large slow cooker, combine the onion, garlic, fennel, carrots, lentils, cumin, coriander, diced chicken, broth, and crushed tomatoes. Season lightly with salt and pepper.
- Cover and cook on high for 4 hours or on low for 7 to 8 hours.
- Taste and adjust seasonings before serving, adding salt and pepper as needed.
- Stir in the chopped parsley just before serving or sprinkle over individual bowls.
- To achieve desired soup thickness, remove the lid for 10 to 15 minutes or stir in additional broth or water.
- Cool leftovers slightly, then transfer soup to airtight containers for storage.
Notes
Stir in a squeeze of lemon or a spoonful of yogurt before serving to enhance freshness. Thin with broth as needed when reheating.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 85mg