Light + Flavorful Chicken Soup
In lieu of Emily Henderson’s “JanSTEWary”, I am excited to share with you a soup I’ve been making pretty often lately. It’s light, flavorful, and packed full of nutrients!
Here’s a little backstory: I’m known in my family as a human barometer. My seasonal allergies give me a heads up when the weather is gonna change before it actually changes because I sneeze, my eyes get puffy, and my chest gets tight (wonderful…not!). Through the years I’ve been able to pick up on these signals from my body, and as of recent, came to realize that making this soup has helped me kick, what would normally be a terrible 2 week cold, in the dust.
Using my Fagor LUX™ 6 qt. All-In-One Electric Multi-Cooker, this is how I make it:
Setting: Slow Cook on High
Time: 4 hrs. 30 min.
1 lb. boneless, skinless chicken thighs
8 oz. celery, chopped
16 oz. carrots, chopped
1 cup red split lentils
1 large onion, chopped
2 tbsp. ginger, chopped
2 cloves garlic, chopped
HERBS & SPICES
1/2 tsp. dry rosemary
1/2 tsp. oregano
1/2 tsp. ground turmeric
1/2 tsp. ground paprika
1/2 tsp. ground cumin
1/2 tsp. complete seasoning (sazón completa)
Salt and freshly cracked black pepper to taste
4 bay leaves
LIQUIDS & OILS
4 cups water
2 boxes of Free Range, Low Sodium Chicken Broth
2 tbsp. olive oil
Combine all the ingredients, spices, liquids and oils into the multi-cooker
Set the multi cooker to “Slow Cook” on High
Set timer to 4 hrs. 30 min.
Once finished, remove chicken
Pull chicken apart using two forks, then put back
Serve + Enjoy!
BONUS: Sometimes I add chopped kale in the last 15 minutes!
* Like a lot of soups, this recipe is better the second day.*
Hope you enjoy it!
Questions or Comments? Feel free to leave one below!
I'd love to hear how your soup came out! :D