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Crockpot Corn & Lentil Soup

Ingredients
1 1/2poundchicken thighs, boneless, skinless
1 1/2cuplentils
1eachonion, chopped
3eachcelery stalks, sliced
2tablespoontomato paste
1teaspoonturmeric
3/4teaspooncinnamon
7cupchicken broth
1cupcorn kernels, cooked
2tablespoonlemon juice
1salt
1pepper

Directions:

Place 1 1/2 pounds boneless and skinless chicken thighs in a crockpot with 1 1/2 cups lentils, 1 large chopped onion, 3 sliced celery ribs, 2 tablespoons tomato paste, 1 teaspoon turmeric, 3/4 teaspoon cinnamon and 7 cups chicken broth. Stir well and cook 3 to 5 hrs on high or 7 to 9 hours on low or until thighs are tender. Remove thighs and cut into bite size pieces. Return meat to pot along with 1 cup cooked corn kernels, 2 tablespoons lemon juice, salt and pepper to taste. Stir well and serve hot.

Makes 8 servings.

 

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