slow cooker lentil chicken soup

Back when I was still able to go to school, I was one of the select few who actually liked their school’s cafeteria food. In fact, when I was choosing schools, the food was a very important factor for fifth-grade me. And a surprise recent discovery of mine was my school’s lentil soup. I don’t really like beans in general, but this lentil soup was just so good. Since I can’t get it at school anymore, I decided to attempt to recreate it. And I gotta say, I think I did pretty good.

I started with sauteing some onions, until they got browned and caramelized.

Then I just dumped everything with the rest of the ingredients and wait for a couple hours while the slow cooker does the work. It’s all super easy, and extremely comforting to drink on a chilly, rainy day.

slow cooker lentil chicken soup

Serves: 6

Cooking Time: 3 1/2 hours

ingredients:

• 1 onion, sliced

• 3 carrots, chopped

• 4-5 anchovy fillets, finely chopped

• 1 chicken breast

• 5-6 cups water

• 1/3 cup miso paste

• 2 cups lentils

• 1 14.5 oz can crushed tomatoes (I used san marzano tomatoes but it really does not matter)

• 2 tbs. chopped garlic

• 1 tbs. oil

steps

1. Heat up oil in sauté pan over med-high heat, then add in onions. Cook until browned and tender, approximately 10 minutes. Add water if necessary.

2. Dump onions, and rest of the ingredients into slow cooker, and cook for 3-4 hours on low.

3. Before serving, take out chicken breast and shred meat before placing it back into the soup.

4. Divid into bowls and enjoy!