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Slow Cooker Chicken and Lentil Soup

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Slow Cooker Chicken and Lentil Soup is a hearty, nourishing, and protein-rich meal made with tender shredded chicken, lentils, and a medley of vegetables and herbs. It’s perfect for busy weeknights, meal prep, or cozy comfort food any time of year.

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 cup green or brown lentils, rinsed
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 6 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin (optional)
  • Salt and pepper to taste
  • Optional: fresh parsley or lemon juice for garnish

Instructions

  1. Add chicken, lentils, carrots, celery, onion, garlic, tomatoes, and chicken broth to the slow cooker.
  2. Season with bay leaves, thyme, cumin (if using), salt, and pepper. Stir to combine.
  3. Cover and cook on low for 7–8 hours or high for 4–5 hours, until chicken is cooked through and lentils are tender.
  4. Remove chicken from the slow cooker, shred with two forks, and return it to the pot. Stir to combine.
  5. Discard bay leaves. Taste and adjust seasoning as needed.
  6. Garnish with fresh parsley or a splash of lemon juice before serving, if desired.

Notes

  • Use chicken thighs for added richness and juiciness.
  • Stir in spinach or kale during the last 10 minutes of cooking for extra nutrition.
  • For a vegetarian version, omit chicken and use vegetable broth and chickpeas.
  • Soup thickens as it sits—use an immersion blender to blend partially for a creamier consistency.
  • Freezes well for up to 3 months in individual containers.

Nutrition

Find it online: https://cookibly.com/slow-cooker-chicken-and-lentil-soup/