crockpot chicken lentil soup
NuStart · Recipes · Soups
Crockpot Chicken Lentil Soup
Slow cooker · ~10 hr · Serves 11 · about 1½ cups each
Sodium about 520 mg per serving, about 23% of the 2,300 mg daily maximum
Ingredients
- 1 carton (32 oz) low-sodium chicken broth (Pacific Foods Organic Low Sodium, or any low-sodium brand)
- 3 cups water
- 4 chicken breasts, cubed
- 16 oz dry lentils
- 1 sweet onion, diced
- 5 celery stalks, chopped
- 5 carrots, thinly sliced
- 2 Tbsp chopped fresh basil (or 1 tsp dry)
- 2 tsp sea salt
- 1 tsp cumin
- ¼ tsp ground black pepper, or to taste
- ¼ tsp garlic powder, to taste
Directions
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- Combine all ingredients in a slow cooker.
- Cook on high 3–4 hours or on low 8–10 hours, until the chicken is cooked through and tender.
Note. Store leftovers in the refrigerator, or freeze for later.
Ingredient tip. When a recipe uses a packaged or processed food, choose a version with five or fewer ingredients on the label.
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Broth. Any broth labeled low sodium or unsalted works here. Pacific Foods Organic Low Sodium is the one we tested with; its carton lists 50 mg of sodium per cup for chicken, 140 mg for beef and 120 mg for vegetable, against roughly 860 mg a cup for regular broth. The brand is not the point; the label is. Low-sodium broth does taste thinner than salted, and that is the whole idea: salt at the end, where you can taste it, instead of at the start where the carton decided for you.
Per-serving values are approximate and vary with brand, variety, and preparation.