Tuesday, October 19, 2010

Chicken Lentil Crock-Pot Soup

This had a rich, hearty taste. I love lentils. Eating them makes me feel healthier. I served this with a crusty bread and butter and the whole family enjoyed it! I also love ham and lentil soup and next time I'm going to try this soup with ham.
Ingredients:9 cups broth
2 cups lentils, picked over and rinsed
4 medium carrots, peeled and finely diced
3 celery stocks, finely diced
1/2 cup uncooked rice (I used black rice, but you can use any rice you want)
2 tbsp. minced garlic
1 tsp. dried thyme
salt and pepper to taste
3 cups cooked chicken cut or broken into bite-sized pieces
sour creamDirections:
Stir together broth, lentils, carrots, onions, celery, garlic, thyme and salt and pepper in a slow cooker. Cover and cook on low for 8 hours. With one hour left, remove 2 cups of soup and puree in a blender or food processer until almost smooth. Stir back into soup. Add cooked chicken for the last hour.
Garnish soup with sour cream. I think it would be good with grated cheese as well.

5 comments:

annie said...

A warming winter dish if ever i saw one! delicious. I feel like a baked egg would be fantastic in there too.

Tawnie J said...

Yum!! This looks easy and sounds delicious. Can't wait to try it!

Scott / Lori said...

I love a good soup for fall and winter. Does it matter what kind of broth you use? I want to give this a try.

Jenny said...

I was also wondering what kind of broth was used? Looks delicious.

Karey said...

I used chicken broth. I suppose you could use vegetable broth, as well, but since it had chicken in it I went with the chicken broth.