Slow Cooker Italian Chicken Lentil Soup Recipes

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SLOW COOKER CHICKEN AND LENTIL SOUP

This is total cozy comfort food. I love letting the slow cooker do all the work! This soup packs in a ton of warm spices and the chicken is just so incredibly flavorful and tender. Serve with a dollop of sour cream or plain Greek yogurt if desired.

Provided by Rebekah Rose Hills

Time 4h15m

Yield 8

Number Of Ingredients 13



Slow Cooker Chicken and Lentil Soup image

Steps:

  • Combine green lentils, tomatoes, onion, garlic, cumin, oregano, chili powder, paprika, onion powder, and salt in a slow cooker. Pour in chicken broth and stir gently to evenly distribute seasonings into the broth.
  • Settle chicken thighs into the broth, ensuring they are submerged in the liquid.
  • Set slow cooker for High heat and cook for 4 hours, chicken should be falling off the bone and lentils should be tender (if not, cook a little bit longer).
  • Use tongs and remove chicken from the soup and set on a cutting board. Pull meat off the bones with tongs and either rough chop or break apart into bite sized pieces with the tongs. Return meat to the soup. Discard bones.
  • Stir the meat in and taste test; adjust the seasonings as desired.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 41.1 g, Cholesterol 58.3 mg, Fat 11 g, Fiber 10.4 g, Protein 29.3 g, SaturatedFat 2.5 g, Sodium 1308.9 mg, Sugar 4.7 g

1 pound green lentils, sorted and rinsed
1 (15 ounce) can petite diced tomatoes
1 large onion, diced
1 tablespoon jarred minced garlic
2 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons chili powder
1 ½ teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt, or more to taste
7 cups chicken broth
1 ½ pounds bone-in, skin-on chicken thighs, or more to taste

SLOW-COOKER ITALIAN CHICKEN-LENTIL SOUP

Make homemade soup the easy way by using a slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 5h30m

Yield 6

Number Of Ingredients 12



Slow-Cooker Italian Chicken-Lentil Soup image

Steps:

  • Remove fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, zucchini, carrots, lentils, broth, salt and pepper. Add chicken.
  • Cover; cook on Low heat setting 5 to 6 hours.
  • Remove chicken from slow cooker. Use 2 forks to pull chicken into shreds. Return chicken to slow cooker. Stir in mushrooms and tomatoes. Cover; cook on Low heat setting about 15 minutes longer or until thoroughly heated. Sprinkle with basil. Serve with cheese.

Nutrition Facts : Calories 310, Carbohydrate 31 g, Cholesterol 45 mg, Fat 1, Fiber 8 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 7 g, TransFat 0 g

1 lb boneless skinless chicken thighs
1 medium onion, chopped (1/2 cup)
1 medium zucchini, chopped (2 cups)
4 medium carrots, sliced (2 cups)
1 cup dried lentils (8 oz), sorted, rinsed
4 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sliced fresh mushrooms (3 oz)
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
Shredded Parmesan cheese, if desired

SLOW COOKER LENTIL SOUP

Lentil soup is perfect for the slow cooker. Just throw all the ingredients into the slow cooker in the morning and come home to a delicious soup.

Provided by CPolencheck

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 6h20m

Yield 10

Number Of Ingredients 12



Slow Cooker Lentil Soup image

Steps:

  • Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker.
  • Cover and cook on LOW until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 26.7 g, Cholesterol 25.4 mg, Fat 8.9 g, Fiber 11.8 g, Protein 18 g, SaturatedFat 3.1 g, Sodium 736.5 mg, Sugar 3.7 g

7 cups water
1 pound cooked, smoked lean ham, cut into chunks
1 (14.5 ounce) can low-sodium diced tomatoes, undrained
1 ¾ cups dried lentils, rinsed
8 ounces chopped onion
6 ounces sliced carrots
6 ounces chopped celery
5 cloves garlic, minced
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon dried thyme, or more to taste
1 bay leaf

SLOW COOKER LENTIL SOUP WITH SAUSAGE AND GREENS

The seasonings in Italian sausage - fennel, red pepper, garlic - pair beautifully with lentils, and here, they make for a punchy take on lentil soup. The sausage's flavors are reinforced by adding more garlic and pepper to the soup itself, for pops of flavor. Pleasantly firm but creamy on the inside, Beluga lentils (also known as black lentils) are worth seeking out for this hearty soup because they hold their shape when cooked, adding a lovely texture. But you can absolutely use regular green or brown lentils instead. Just know that they will fall apart, making the soup smoother. This recipe freezes well and is better after it rests in the refrigerator, so make a big batch to eat for days.

Provided by Sarah DiGregorio

Categories     soups and stews, main course

Time 2h

Yield 6 servings

Number Of Ingredients 20



Slow Cooker Lentil Soup With Sausage and Greens image

Steps:

  • In a large, dry skillet over medium-high heat, cook the sausage, breaking it up with a spatula, until it is in small, coarse pieces, and starts to brown and sizzle in its own fat, about 8 minutes. Using a slotted spoon, transfer the cooked sausage to a 5- to 8-quart slow cooker. There should be a thin layer of fat covering the bottom of the skillet. If there is much more than that, pour a bit of the fat off. If there is not enough fat to cover the bottom of the pan, add a drizzle of olive oil.
  • Add the onion to the skillet, season generously with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Reduce heat to medium-low, add garlic and cook until softened and fragrant, about 2 minutes. Add the onion and garlic powders, the herbs, red-pepper flakes and several generous grinds of black pepper. Stir to combine. Increase heat to medium-high, pour in the wine and stir well, scraping the bottom of the pot. Let the wine bubble until the pan is almost dry, about 3 minutes.
  • Scrape the skillet mixture into the slow cooker with the sausage. Add the bay leaf and the lentils. Add the tomatoes with their juice. If using whole, crush the tomatoes into pieces using your hands as you add them with their juice. Pour in the chicken stock. Season generously with pepper and add 1/2 teaspoon salt if you are using low-sodium stock or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted stock. Stir well to combine all ingredients. Cover and cook on low until the lentils are tender, about 6 to 8 hours. (Taste the lentils to make sure they are firm but creamy on the inside; black lentils can vary in their cooking time depending on their age and the heat of your slow cooker.) The soup holds well on warm for 2 additional hours.
  • Switch the heat to high. Remove and discard the thyme sprigs. Stir in the greens and cook until wilted and tender, about 2 minutes for baby spinach, 10 minutes for kale. Stir in the vinegar. Serve in bowls, topped with chopped basil and grated Parmesan.

Nutrition Facts : @context http, Calories 694, UnsaturatedFat 21 grams, Carbohydrate 62 grams, Fat 32 grams, Fiber 10 grams, Protein 38 grams, SaturatedFat 8 grams, Sodium 1435 milligrams, Sugar 10 grams, TransFat 0 grams

1 pound hot or sweet Italian pork sausage, loose or removed from its casing
Olive oil, if necessary
1 large red or yellow onion, chopped
Kosher salt
6 garlic cloves, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
3 thyme sprigs
2 oregano sprigs, leaves only, or 1 teaspoon dried oregano
Generous pinch of red-pepper flakes
Freshly ground black pepper
3/4 cup dry white wine
1 bay leaf
2 cups dried lentils, preferably black beluga
1 (14-ounce) can whole or chopped tomatoes
8 cups chicken stock
5 ounces greens, such as baby spinach or kale, or 1 medium bunch greens, such as chard or kale, stemmed and chopped
1 tablespoon red-wine vinegar
Chopped fresh basil, for topping
Grated Parmesan, for topping

SLOW-COOKER MEDITERRANEAN LENTIL SOUP

Provided by Jeff Mauro, host of Sandwich King

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 13



Slow-Cooker Mediterranean Lentil Soup image

Steps:

  • Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.

Two 32-ounce boxes chicken stock (8 cups)
1 cup diced carrots
1 cup green lentils, rinsed
1/2 cup jarred marinated artichokes, drained
1/2 cup diced celery
1/2 cup sun-dried tomatoes in oil, drained and julienned, plus 1 tablespoon oil from the jar
1 teaspoon vegetable bouillon paste
3 sprigs fresh oregano
1 onion, diced
2 cups escarole, julienned
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Crusty bread, for serving

SLOW COOKER LENTIL AND HAM SOUP

Come home at the end of the day to a richly spiced broth filled with lentils, ham and veggies. Pair it up with cornmeal muffins and you have a great meal!

Provided by queendiva1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 11h20m

Yield 6

Number Of Ingredients 14



Slow Cooker Lentil and Ham Soup image

Steps:

  • In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.

Nutrition Facts : Calories 222 calories, Carbohydrate 26.3 g, Cholesterol 19.7 mg, Fat 6.1 g, Fiber 11.4 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 1169.6 mg, Sugar 4.3 g

1 cup dried lentils
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
2 cloves garlic, minced
1 ½ cups diced cooked ham
½ teaspoon dried basil
¼ teaspoon dried thyme
½ teaspoon dried oregano
1 bay leaf
¼ teaspoon black pepper
32 ounces chicken broth
1 cup water
8 teaspoons tomato sauce

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